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Prep 10 minutes
Total 1 hour
Makes
US | Metric
Ingredients
  • 300 g of plain flour.
  • 300 ml of full-fat milk.
  • 6 full eggs.
  • Cooking fat (beef dripping, duck/goose fat, veg/sunflower oil).
  • Pinch of salt.
Sky high Yorkshire puddings Sky high Yorkshire puddings

Sky high Yorkshire puddings

The good old British Sunday roast, done properly its a thing of beauty, done badly its unforgivable. Be it chicken, lamb, pork or beef with lots of golden roast potatoes, veg and gravy but without Yorkshire pudding it simply isn't a Sunday roast.


  1. In a bowl combine the milk, eggs, salt & give it a mix.
  2. Gradually add the flour using a sieve and whisk as you add to prevent any lumps. If you find you still have some lumps you can pass the mixture through a sieve to get rid of them. Transfer the batter into a jug and it can now be used straight away but its best if you let it rest for a couple of hours covered in the fridge, better still if you do it the night before and leave it overnight.
  3. I’m a large non-stick muffin tray sat on top of a larger baking tray add enough fat to cover the base. Place in a preheated oven set at 220℃ for 5-10 minutes, you want the fat to be smoking hot.
  4. Once the fat is ready carefully remove the tray from the oven and pour in the batter evenly. Use a spoon to catch any batter drops, Jamie Oliver tip.
  5. Return the tray back to the oven (middle shelf) and leave for 30-45 minutes or until they have puffed up and gone a nice golden brown. Just keep an eye on them but don’t open the oven till they are ready to come out.
  6. Serve immediately with lots of gravy in the hole.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

Sky high Yorkshire puddings

The good old British Sunday roast, done properly its a thing of beauty, done badly its unforgivable. Be it chicken, lamb, pork or beef with lots of golden roast potatoes, veg and gravy but without Yorkshire pudding it simply isn't a Sunday roast.

favorite
print
rate
Prep 10 minutes
Total 1 hour
Makes
US | Metric
Ingredients
  • 300 g of plain flour.
  • 300 ml of full-fat milk.
  • 6 full eggs.
  • Cooking fat (beef dripping, duck/goose fat, veg/sunflower oil).
  • Pinch of salt.
  1. In a bowl combine the milk, eggs, salt & give it a mix.
  2. Gradually add the flour using a sieve and whisk as you add to prevent any lumps. If you find you still have some lumps you can pass the mixture through a sieve to get rid of them. Transfer the batter into a jug and it can now be used straight away but its best if you let it rest for a couple of hours covered in the fridge, better still if you do it the night before and leave it overnight.
  3. I’m a large non-stick muffin tray sat on top of a larger baking tray add enough fat to cover the base. Place in a preheated oven set at 220℃ for 5-10 minutes, you want the fat to be smoking hot.
  4. Once the fat is ready carefully remove the tray from the oven and pour in the batter evenly. Use a spoon to catch any batter drops, Jamie Oliver tip.
  5. Return the tray back to the oven (middle shelf) and leave for 30-45 minutes or until they have puffed up and gone a nice golden brown. Just keep an eye on them but don’t open the oven till they are ready to come out.
  6. Serve immediately with lots of gravy in the hole.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

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