British Recipes > Yorkshire Pudding

How to make Yorkshire pudding:
Now part of the traditional English roast dinner, Yorkshire pudding was at one time used to supplement the meat (which was expensive). In some areas of the country a portion of pudding was eaten with gravy before the meal to take the edge off the appetite.


4 tablespoons plain organic flour
2 organic, free range eggs
1/2 pint milk
2 tablespoons lard
(see measure conversions for more information)


- Mix the eggs into the flour and add the milk, a little at a time.
- Beat to a smooth batter.
- Leave the batter to stand in the fridge for one hour.
- Heat the oven to 220 degrees centigrade (see temperature conversions).
- Put the lard into a baking tin and heat in the oven until it is very hot (the fat should be hot enough to sizzle when the batter is added).
- Pour the batter carefully into the hot fat and bake for half an hour until it is risen and golden.
- Serve either as an accompaniment to a meal or with a selection of roasted vegetables.