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Yorkshire Puddings

Recipe by The Devilled Egg | Online Cookery School. Buy an online course HERE.


  • 75 g plain flour
  • 1 egg
  • 75ml milk
  • 50ml water
  • Salt and pepper
  • 1/2 teaspoon of mustard powder
  • 2-3 tablespoons rapeseed oil


  • Pop the flour into a bowl and make a well in the center
  • Break the egg into the well, beat and gradually incorporate the flour, then the milk, followed by water, mustard, salt and pepper
  • Add the oil to a Yorkshire pudding tin and place in a hot (220C) oven, get sizzling hot (10 minutes)
  • Pour the batter into the sizzling hot fat.
  • Return to the oven immediately.
  • The pudding will take 20-30 minutes to rise and become crisp and golden; if they are still limp, pop them back into the for another few minutes.

Serve as soon as possible: if it has to wait around too long it loses it’s crunchiness, but you can just flash it through the oven to crisp up again.

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