How to make the perfect Yorkshire Pudding

There are lots of ways to make a Yorkshire Pudding. This is my take on it.

My family prefer their Yorkshire Pudding done in the oven in one piece, cooked in the juices from the roast beef and served in ‘settee shaped’ pieces.

These are the ingredients you will need to make a Yorkshire Pudding like the one above:


5 tablespoons of plain flour (all purpose flour)

2 medium sized eggs

pinch of salt

approximately half a pint of whole milk. This is added bit by bit and you can never be quite sure how much to use until you do it!

splash of cold water

half an Oxo Cube. You could substitute another gravy cube here.

To make the batter:


Put the measured flour in a large pyrex bowl and add the eggs. Add a splash of cold water. Using a large metal spoon (I use a tablespoon size), mix the water into the flour and egg for one minute. Next add the milk, a little at a time, and start beating. You need to beat the mixture to aerate it. The better you do the beating, the lighter the pudding will be.

While you are beating the mixture, press the spoon against the side of the bowl. This will squash the lumps and keep the mixture smooth. Don’t cheat and use an electric appliance. You won’t be so pleased with the result and you will have extra things to wash up afterwards.

The mixture should look like this afterwards. It will be quite thin at this stage.

Now cover the bowl with cling film and put it in the refrigerator for an hour. This allows the gluten in the flour to expand.  When you take the mixture out of the refrigerator, you will notice that it is thicker.  Beat it again before you use it.

You will need a nice piece of beef to roast. I bought this one:

You can tell if you have a nice piece of beef if it is bright red in colour and has its own fat surrounding it. This piece of meat was purchased from an Irish butcher and is absolutely perfect for the purpose.  So many joints of beef these days have had the fat removed or worse, substituted with prefabricated fat of some sort. You just lose flavour if you buy this sort. You need to have the real fat for the sake of the meat and the Yorkshire Pudding you are going to cook in it.

I had some nice fresh peas to go with it and some new potatoes.

Timing is important when cooking a roast. This is how I do it:

I put the meat in the oven at 8.45 am on Gas 3, which is the moderate setting.

At 11.30 a.m I start the vegetables cooking and take the meat out of the tin and wrap it in foil to set aside on a meat dish. Then I turn up the oven to Gas 6, hot setting. Then I rebeat the Yorkshire Pudding mixture. Next, take the meat tin out of the oven and put it on the hob. Light the gas underneath on a medium setting to really get that fat hot. Add the mixture.

Sprinkle the mixture with half of the Oxo cube. You need to crush it first.

Take the tin off the gas and put it into the pre-heated oven and cook for 20-25 minutes.

DO NOT OPEN THE OVEN DOOR FOR ANY REASON. If you do, the Yorkshire Pudding will flop.

At 11.55 am take the pudding out of the oven, turn down the oven to low and return the meat to heat a little. You can also add your dinner plates at this stage. The warmth in the oven will heat them nicely. While this is happening you can make the gravy.

When the gravy is thick, leave on a very low heat setting and cut the meat. Of course you can do this at the table, but I prefer to do it in the kitchen because I like my food piping hot.

When served, the dinner should look like this and taste likes this…YUM YUM YUM