Yorkshire Pudding

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Yorkshire Pudding

by Julie Yee

Enjoy this light-as-air and crispy Yorkshire Pudding with jam and whipped cream for a perfect dessert or pair it with meat gravy for a classical savoury Yorkshire Pudding.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 25 mins Ready in : 65 mins Serves : 6


  • 3 no. Eggs
  • 1 no. Egg white
  • 380ml Full cream UHT milk
  • 220g Plain flour
  • ¼ tsp Salt
  • ½ tsp Cinnamon powder
  • 2 tsp Raw sugar
  • Pepper (optional)
  • Cheese/bacon bits (optional)


  1. Whisk egg and egg white in a big mixing bowl for 5 mins.
  2. Pour in the milk.
  3. Add in the sifted flour and the rest.
  4. Rest for 30 mins in fridge.
  5. Brush tray generally with olive oil / any poultry fats. Base with 3mm oil.
  6. Bake empty tray at 220°C till very, very hot.
  7. Pour in mixture till almost full, you should hear the sizzling sound.
  8. Bake at 220°C for 25mins till golden brown. Cover with paper if top is too brown after 15mins. Do not open oven too early.
  9. Serve immediately with jam & whipped cream or pair with the meat gravy.
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