Ragdale’s easy Yorkshire Pudding recipe

Jan 08, 2021
Posted in: Food & Drink   Posted by: Natalie

Many of us are spending more time at home at the moment, and as such, more time in the kitchen perfecting our cooking skills (or trying to!).

Thankfully, the flour shortage has ceased for now so cooking and baking is back on the agenda for Lockdown 3.0. Hooray!

Although traditional Sunday roasts might not be the big family affair they were previously at the moment, they’re still a Sunday staple. Many of you have requested an easy recipe for the classic Yorkshire Pudding – so here it is, compliments of Head Chef David Ellams!

Top tip: try to remember to make the mix the day before for even better yorkies.

Plain flour
Semi-skimmed milk
Whole egg
Salt and pepper for seasoning

If you use a mug full of flour then you need to use the same mug with half milk and half egg.


  • Sieve the flour into a bowl and add a pinch of salt and pepper. If you’re serving with roast beef you can add a teaspoon of horseradish sauce, or for sweet yorkies add 2 teaspoons of sugar (it may sound strange but it’s yummy!).
    Now add the milk and eggs slowly and mix together until you have a smooth consistency (if you have any lumps pass it through a sieve). The mix should be thick enough to coat the back of a spoon.
  • Leave overnight or for at least two-hours for the mix to settle.
  • Now you’re ready to cook them. Remember – keep everything HOT! Hot oven, hot tray, hot oil! Gas mark 7 or 220° for 25-35 minutes or until golden brown and crisp. DO NOT open the oven until 20 minutes has passed (if you really feel the need to check them).
  • We promise – they will rise!

If you’re looking for more recipes to try at home, click here.


One response to “Ragdale’s easy Yorkshire Pudding recipe”

  1. Rosemary Muntus says:

    Appreciate the instructions about leaving the batter over night. I whipped up mine as the oil was heating up and they worked OK but probably not as well as my mother’s. As a southerner she had to lean not to put a raising agent in. What fat do you use?

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