Recipe details

Denise says:

Yorkshire puddings are made with a batter like pancakes and then baked in a very hot oven. The secret of their success is to preheat the oil on the base of the oven tins so that the mixture heats up and cooks fast. To ring the changes flavour them with some fresh herbs, a teaspoon of horseradish sauce or mustard.

Historians tell us that the first Yorkshire pudding was made in 1737 and was called ‘A dripping pudding’. The main purpose was to fill up people so that they ate less meat.

Preparation Time: 10 minutes plus 1 hour to rest
Cooking Time: 25 minutes

Makes: 12

Will not freeze


225g SR plain flour
½ teaspoon baking powder
300ml soya milk
2 eggs
100ml vegetable oil
150ml warm water
Pinch salt

Oil for greasing baking tins


1) Preheat the oven to 220C / 425F / Gas mark 7.
2) Combine all the batter ingredients together in a food mixer. Transfer the batter to a pouring jug and leave to rest in a refrigerator for 1 hour.
3) Put a teaspoon of oil into each section of the Yorkshire pudding tray or bun tin.
4) Place the tray into the oven and leave for 5 minutes to heat the oil.
5) Add the batter to the hot oil and bake in the oven for 20 minutes or until risen and brown.
Serve with your favourite roast dinner.


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