Easy Yorkshire Pudding Recipe (Stop being lazy)

7 Apr

I have a real bugbear for fake Yorkshire puddings. That is the likes of Aunt Bessie’s.

Don’t get me wrong – I am definitely GUILTY of buying a ready-made Yorkshire pud or two. I used to pick them up in the fridge aisles of supermarkets along with the beef I was planning to cook for Sunday dinner.

That is until I discovered how EASY they are to make – using Jamie Oliver’s recipe. The first time I made them, they didn’t come out so great, however I persevered and now I have them down to a T if I may say so myself.

Look at the glossy texture of the batter. According to most of the recipes I’ve read, it should look like paint – this is no lie. My batter was the perfect shade of Dulux’s finest buttermilk.

Yorkshire pudding batter

There are two important things you need to do to get this right.

1. Pour a teaspoon of vegetable or sunflower oil into each compartment of your muffin tin. Swirl it around to ensure it covers the bottom of the tin.

2. Once you’ve allowed your muffin tin to get REALLY hot in an oven (around 10-15 mins), take it out (ouch be careful!) and CONFIDENTLY pour batter into each of the compartments then put it back in the oven in one fell swoop.

Have a glug of wine, you deserve it.

Here’s my latest effort from yesterday’s roast. In hindsight I should have included photos of my roast but I was so damn hungry…

Jamie Oliver style Yorkshire puddings

Jamie Oliver style Yorkshire puddings


Jamie Oliver style Yorkshire puddings

So in closing – all I have to say is – stop being lazy, stop buying Aunt Bessie’s. Homemade Yorkshire puds taste tons better and they take less than five minutes to prepare and another 10-15 minutes in the oven – plus – if you’re a bit of a saddo like me, they are quite nice to watch rise. I sat in front of my oven crossed legged (no lie) watching them rise before my very eyes…

Here’s the recipe. You’ll need a muffin tin and a decent sized Pyrex jug or a bowl with a lip.



  • sunflower/vegetable oil
  • 2 large eggs
  • 100 g plain flour
  • 100 ml milk
  • sea salt
  • freshly ground black pepper
  • thyme or rosemary



Your oven should already be on as you would have cooked your roast – right? Ensure you make these AFTER cooking everything else, ideally whilst your meat is resting. Alternatively you could just make these for the fun of it (I so would…). Set oven to 225°C/425°F/gas 9.

Add a tiny splash of oil into each of the 12 compartments of your muffin tin. Pop into the oven for 10 to 15 minutes so the oil gets really hot.

Meanwhile, beat eggs, flour, milk and a pinch of salt and pepper together in a jug or lipped bowl until light and smooth (GLOSSY PAINT ALERT). At this point I added thyme just to give it a bit of flavour. Next time I will try rosemary.

Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden. You may watch this magic happen if you please.

Wallah – Yorkshire Puds that would have Bessie and her topknot turning in her grave…

FoodieClaire x


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