Yorkshire Pudding

Ingredients for 7 puddings:

(using a muffin tray)

4 eggs

200 ml whole milk

200 g all-purpose flour

sunflower oil

pinch of salt


For the creamy mushroom sauce:

400 g chestnut mushrooms

100 ml single cream

2/3 cloves garlic

salt and pepper

a handful of parsley

(from my garden)

How to make it:

  1. Crack the eggs into a measuring cup and add the same amount of milk. 4 eggs should be approximately 200 ml so add 200 ml milk.
  2. Add 200 g of flour and a pinch of salt.
  3. Preheat the oven to 180°C and place the muffin tray in to get hot.
  4. When the muffin tray is very hot take it out and fill seven sections with 1/3 of oil. Bring back in the oven for at least 5 more minutes or until smoking hot. IMPORTANT!
  5. Take the tray out and quickly pour the batter mixture into each of the seven sections, leaving about 5 mm below the edge. The batter is heavier than the oil and should go under the oil. It a good idea to place an additional tray underneath to catch the excess oil.
  6. Bake for 20 minutes. Do NOT open the oven door under any circumstances! (Unless there is a fire of course 🙂 ) Otherwise the puddings will deflate.

How to make creamy mushrooms sauce:

  1. Brush the mushrooms with a dry soft brush to remove the dirt. Do not wash as they will soak the water.
  2. Add some oil in a pan and place over medium heat.
  3. Fry mushrooms and the whole cloves of garlic for 2-3 minutes or until golden brown.
  4. Remove from heat and while the pan is still hot add the cream and sprinkle with some salt, pepper, and parsley.

Some other ideas how to serve Yorkshire pudding:

  • As a first course, it can be served with onion gravy.
  • For a main course, it is often served with beef and gravy and is part of the traditional Sunday roast
  • Can also be filled with foods such as bangers and mash to make a meal.
  • Jam and sugar can be added instead if served as a dessert.