Yorkshire pudding is an English food made from batter consisting of eggs, flour, and milk or water. It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the size of the pudding and the accompanying components of the dish.
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, but 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 (which I personally didn’t know about until writing this post and rest assured will be trying out for you …to make sure.
One of the reasons I wanted to include this in the recipe section is the ease of making it in the Thermomix. Yorkshire pudding is definitely a faffy recipe with having to weigh both wet and dry ingredients usually. The beauty of using a Thermomix is that everything can be weighed easily into the TM bowl, mixed and poured straight into the trays to bake. No mess, no faff.
Ingredients
- 2 large eggs
- 150 g plain flour
- 400 g milk
- ¼ tsp salt
- ¼ tsp ground black pepper
- 4 tsp lard (or oil, for greasing)
Method
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Preheat oven Preheat oven to 230°C.
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Make the batter Add eggs, flour, milk, salt, and pepper to the mixing bowl. Mix 15 sec / Speed 6. Scrape down the sides of the bowl, then mix again 5 sec / Speed 6 to ensure a smooth batter.
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Rest the batter Leave to rest for at least 30 minutes (you can leave it in the Thermomix bowl or transfer to a jug for easy pouring).
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Prepare the tin Place ½ tsp lard into 8 holes of a Yorkshire pudding or muffin tin.
Put the tin in the hot oven for 5 minutes (230°C) until the fat is sizzling hot. -
Bake Carefully remove the tin from the oven. Pour the rested batter evenly into the hot holes.
Bake for 15–20 minutes / 230°C, until puffed, golden brown, and crisp. -
Serve Serve immediately with roast beef, gravy, or your favourite trimmings.
Thermomix Tips for Perfect Yorkshire Puddings
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Resting matters: The 30-minute rest allows the flour to absorb the liquid fully, giving lighter, crispier puddings. You can even rest the batter for up to 2 hours in the fridge.
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Temperature is key: Don’t pour batter into cold fat — it must be sizzling hot when you add it. That’s what gives the dramatic rise.
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Speedy smooth batter: If you notice lumps after resting, give the batter a quick 3 sec / Speed 4 blitz before pouring.
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Even rise: Use the same amount of batter in each hole (around 50 ml each) for even, tall puddings.
Follow for more hints, tips and recipes.
