Yorkshire puddings

The perfect Yorkshire puddings are a must with a roast.


  • 75 g plain flour
  • 1 egg
  • 75ml milk
  • 50ml water
  • Salt and pepper
  • 1/2 teaspoon of mustard powder
  • 2-3 tablespoons rapeseed oil


Pop the flour into a bowl and make a well in the center
Break the egg into the well, beat and gradually incorporate the flour, then the milk, followed by water, mustard, salt and pepper
Add the oil to a Yorkshire pudding tin and place in a hot (220C) oven, get sizzling hot (10 minutes)
Pour the batter into the sizzling hot fat.
Return to the oven immediately.
The pudding will take 20-30 minutes to rise and become crisp and golden; if they are still limp, pop them back into the for another few minutes.
Serve as soon as possible: if it has to wait around too long it loses it’s crunchiness, but you can just flash it through the oven to crisp up again.