It's batter week on the Great British Bake Off here Bettys give us their secret recipe for perfect Yorkshire Puddings.

  • 30mins
  • Easy


  • For the batter
  • 60g plain flour
  • A good pinch of salt and pepper
  • A pinch of herbs and/or mustard powder to add flavour
  • Two eggs
  • 100ml ice cold milk


To make perfect Yorkshire Puddings: Beat the eggs and milk together
Pre-heat your oven to 210c. Place a knob of lard into each well of the pudding tray and place in the oven.
Make a well in the flour. Add wet mixture to dry ingredients gradually to avoid lumps. Whisk well.
Let your batter stand for half an hour.
The lard needs to be smoking hot. Pour a drop of batter into the tray to see if it’s hot enough. A dramatic sizzle means it’s ready.
Pour the batter directly into the Yorkshire pudding tray. Do this close to the oven to avoid losing heat from your oil. Leave the middle two moulds empty to allow your Yorkshires to move.
Bake for 22 minutes. If you think they’re ready sneak a peak, but don’t open the oven too far.
If you’re not sure, switch off the oven and leave them to finish in residual heat.
Serve straight from the oven.

About The Author

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think