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Yorkshire Puddings From A Real Live Yorkshire Woman

By Sophie Dahl

Yorkshire puddings, or orchard puddings as they're lovingly known in my house, are an indelible part of a good old Sunday roast.

  • Serves: Makes 12


  • 2 heaped tablespoons of plain flour (I used White Spelt flour)
  • 2 eggs
  • 300 ml or 1 1/4 cups of whole milk
  • Pinch of salt.
  • Tablespoon of olive oil or fat, a splash into each muffin cup


  1. Preheat oven to 220c.
  2. Put a drop of olive oil in each section of a muffin tin. Place in the oven on the highest shelf to heat.
  3. In a bowl, combine the flour, eggs, milk and salt. Whist together on high for a few minutes until a batter is formed and there are no lumps. It needs to be thicker than milk, and not as thick as yogurt, somewhere in between.
  4. When the oil in the muffin tin is smoking hot, fill each muffin section about half way full with the batter mixture. The oil should sizzle as the batter goes in! Put the muffin tray back in the oven for about twenty minutes, but keep checking, as you don’t want the Yorkshires to go from burnished brown to charred. When they are well risen, and slide easily from the pan, you will know they are ready.