yorkshire puddings

Impress your family by making your own yorkshire puddings this Sunday. They take just 5 minutes to prep and  at 35p each are cheaper than shop bought alternatives. Serve with lashings of gravy. 


140g plain flour

4 eggs

200ml milk

sunflower oil , for cooking

pinch of mustard powder







Makes: 8 large Yorkshire puddings

Prep time: 5mins

Cook time: 30 mins

Cost per serving: 35p



1. Pre heat oven to 230C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through, for at least 15 minutes. The oil should sizzle when you add the batter.

2. To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and a pinch of Colman’s mustard powder and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven.

3. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately for a perfect Sunday roast.

TOP TIP: Cool them and freeze for up to 1 month.