Yorkshire Pudding

Growing up in North Yorkshire, this was always served as a starter with thick gravy, before the meat course.


  • plain white flour – 4 tablespoons
  • pinch of fine salt
  • one egg, beaten
  • milk – 8 tablespoons (use 50:50 with water if full fat milk)
  • goose fat – 1 tablespoon


  1. Preheat oven to 240degC
  2. Sieve the flour into a bowl and add in a pinch of salt.
  3. Mix the beaten egg and the milk in a jug, then add slowly – a tablespoon at a time – to the flour, mixing continually. Beat well until a smooth runny batter, is obtained. 
  4. Leave the mixture to stand at room temperature for 1 hour or so.
  5. Add the goose fat to a pyrex shallow dish and place into the hot oven. When the fat is smoking hotrod around the dish to coat the base and sides and then add the batter.
  6. Cook in the hot oven for approx 30-35mins, moving to the bottom of the oven halfway through if the edges are starting to brown too much.

Serves 6 -8 with a roast dinner, or 4-6 as a starter with gravy (the Yorkshire way!)

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