While there is a national debate as to whether Yorkshire puddings should even be on Christmas dinner, they’re a great addition to a Sunday roast.

Traditionally served as an appetiser, says Historic UK, the British pudding was originally served with gravy before the main meal.

Nowadays, a Yorkshire pudding for an appetiser would seem rather preposterous.

But, not too far along from the 18th Century, a Yorkshire pudding was seen as a filling starter.

A starter that would fill you up so that you don’t have enough room to eat too much expensive meat.

Gordon Ramsay’s Recipe

Makes: eight large Yorkshire puddings


  • Three large eggs
  • 125g plain flour
  • Half tsp sea salt
  • 150ml whole milk
  • Vegetable oil


1. Beat the eggs together in a mixing bowl using a balloon whisk.

2. Sift the flour with the salt, then gradually beat this into the eggs to make a smooth batter.

3. Whisk in the milk until combined. Cover and leave to stand at room temperature for about one hour.

4. Preheat the oven to 220°C/200°C fan/Gas 7.

5. Put two teaspoons of vegetable oil into each compartment of two four-hole Yorkshire pudding tins.

What if I have a tin that makes 14 to 16 smaller Yorkshire puddings?

Fear not, Gordon Ramsay advised: “Put one teaspoon of vegetable oil into each hole of a deep muffin tin.”

Back to the method

6. Place the tin in the oven for 12-15 minutes to heat up the oil and tins until very hot.

7. Stir the batter and pour into a jug. By the oven, carefully pour some batter into the middle of the oil in each hole, remembering that it is very hot.

The British chef cautioned that the “oil will sizzle” when the batter hits it, so watch out.

8. Put the tins straight back into the oven and bake for about 15 minutes or until the Yorkshires are well-risen, golden brown and crisp. Serve immediately with your choice of roast and all the trimmings.