Hairy Bikers’ Yorkshire pudding recipe

Click to rate
(1181 ratings)
Sending your rating
serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 2 hr 45 min

Nutrition per portion

Calories 204 kCal 10%
Fat 13.5g 19%
  -  Saturates 2.9g 15%
Carbohydrates 13.7g 10%
  -  of which Sugars 3.4g 4%
Protein 7g 14%
Salt 0.8g 13%
  • We earn a commission for products purchased through some links in this article.
  • The humble Yorkshire pudding has been a British staple since the 1700s. Si and Dave share their family recipe with us.

    We’ve got Dave’s mam’s Yorkshire puddings recipe, straight from the Hairy Bikers‘ Food Tour of Britain. Nothing beats a perfectly puffed-up homemade Yorkshire pudding with your Sunday roast – soft, doughy but with a crispy, golden finish and smothered in gravy. If your relationship with the humble Yorkshire pudding hasn’t progressed past a frozen pack of Aunt Bessie’s, it’s time to take a leaf out of the Hairy Bikers’ cook book and give this classic homemade recipe a go. Just remember these three golden rules to avoid floppy puds or soggy bottoms: let your batter rest; have your oven hot and don’t be tempted to open the door until they are ready.



    • 4 heaped tbsp of plain flour
    • 1/2 tsp salt
    • 2 eggs, beaten
    • 275ml full fat milk
    • 2-3 tbsp vegetable oil such as sunflower, or a blob of goose fat
    • Yorkshire pudding tins


    • Preheat the oven to 220°C, gas 7.

    • Sieve the flour with the salt into a bowl and make a well in the centre. Gradually work in the beaten eggs, then whisk in the milk – the consistency should be like single cream. Leave the batter to stand for at least an hour. You’ll need some Yorkshire pudding tins, either individual ones or one big tin.

    • Put the oil or goose fat into your Yorkshire pudding tin and put it in the oven for at least 5 mins, until it’s smoking hot. Give the batter a stir, quickly pour it into the tin and watch it sizzle! Quickly put the tin into the oven and bake for about 30 mins or until the pudding has risen to golden-brown perfection.

    Top tip for making The Hairy Bikers' Yorkshire pudding.

    Ask your butcher for marrow bones for the stock. They can be rib, short rib, knuckle, thigh, for example, and should have a bit of meat on them. Ask for the beef fat too.

    What is Yorkshire pudding served with?

    Yorkshire puddings are traditionally served as a delicious bonus to a Sunday roast dinner. Paired nicely with meat such a roast chicken, tender roast beef or soft, fall-off-the-bone ham. And don't forget plenty of gravy too for dipping. Add a dash of mint sauce, a hint of mustard and you've got yourself one delicious dish. The Hairy Bikers like to serve their puds with black pudding sausages and a beer and onion beef gravy.

    Why is my Yorkshire pudding flat?

    If your Yorkshire puddings haven't risen it may mean that you added too much flour. Too much flour can make your Yorkshire pudding dense and heavy meaning you won't get a full rise on it. Make sure you always follow the recipe. We'd also recommend preheating the oven for a good 15 minutes before you add the oil in to warm up. The key is a very hot oven.

    Is Yorkshire pudding a dessert?

    If you're looking for a way to use up leftover Yorkshire pudding, or you just fancy a trying something different for dessert, Yorkshire puddings can be served a sweet treat too. Drizzled with golden syrup, add a scoop of vanilla ice cream and some fresh berries and you have a lovely, sweet treat.

    Click to rate
    (1181 ratings)
    Sending your rating

    Related Recipes