Save with Thermomix and make your own Yorkshire Puddings

Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water and is so easy to buy these days, but even easier if made in your Thermomix. Save over £2.50 each time you make our Cookidoo recipe.


  • 500 g water
  • 1000 g potatoes (see tip), peeled, quartered (approx. 5 cm)
  • 4 Tbsp vegetable oil
  • coarse sea salt, to taste
  • ground black pepper, to taste
  • 5 – 6 garlic cloves, lightly crushed, to taste
  • 4 sprigs fresh rosemary, leaves only


  1. Place water in mixing bowl. Place Varoma dish into position then weigh in potatoes. Distribute potatoes between Varoma tray and Varoma dish, ensuring some holes remain uncovered for steam to circulate, then insert Varoma tray. Cover Varoma then steam 16-18 min/Varoma/speed 2 until almost cooked and edges are softened (see tip). Towards the end of this time, preheat oven to 190°C.
  2. Remove covered Varoma and shake slightly to roughen edges of potatoes, then transfer to a large roasting tin. Drizzle over oil, sprinkle with salt and pepper to taste then roast for 30 minutes (190°C). Turn potatoes, add garlic then roast for a further 10 minutes (190°C).
  3. Add rosemary then roast for a further 5-10 minutes (190°C) until golden and crisp. Serve immediately.

Hints & Tips

  • Roast potatoes are an essential accompaniment to any roast meal. In this version, we steam the potatoes in the Varoma before finishing them off in the oven with a couple of garlic cloves and a few sprigs of rosemary. Serve them to your guests and watch them fight over who gets the crispiest ones!
  • King Edward, Maris Piper and Désirée are good roasting potato varieties.
  • To get ahead, par-steam potatoes in step 1 then allow to cool before freezing. For extra crunchy results, transfer frozen potatoes to a large roasting tin and continue with recipe, roasting from frozen, watching carefully in step 3 to avoid over-cooking.
  • Goose fat can also be used for roasting the potatoes. Although no longer vegetarian, the results will be even crispier.

Nutrition per 1 portion

  • Calories 892.4 kJ / 213.3 kcal
  • Protein 3.5 g
  • Carbohydrates 30.2 g
  • Fat9.6 g
  • Saturated Fat 1.4 g
  • Fibre 3.8 g
  • Sodium 14 mg

Get this recipe on Cookidoo