Yorkshire Pudding

Yorkshire pudding is tender and lightly chewy and has a crisp shell if you make the batter in advance. With that method, you can achieve the best and perfect texture of Yorkshire pudding!



  • 4 large eggs
  • 150 g flour
  • 200 ml of milk
  • 2 ml (½ tsp) coarse salt
  • 100 ml beef fat/lard/oil for the muffin tins   



  1. In a large bowl whisk the eggs, then whisk in the flour and salt. Slowly whisk in the milk, until a smooth batter is achieved.
  2. Let stand 1-2 hours on the counter or overnight in the fridge.
  3. Preheat oven to 230ºC (450ºF). Place 1½ tsp of beef fat or lard in each muffin cup, then place in the oven to get it hot.
  4. Moving quickly, fill each muffing cup ⅔ – ¾ full and then return to the oven.
  5. Bake 25-30 minutes until a deep golden brown.  


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