• 8 tsp vegetable oil
  • 225g plain flour
  • ¼ tsp salt
  • 6 medium free-range eggs, beaten
  • 300ml semi-skimmed milk


  1. 1

    Preheat the oven to 220ºC/gas mark 7. Add 2 tsp oil to each of 4 x 18½cm sandwich cake tins and put them in the oven to heat up.

  2. 2

    Meanwhile, sift the flour and salt into a large bowl and make a well in the centre. Beat in the eggs until smooth, then gradually add the milk, beating until the mixture is smooth and free of lumps.

  3. 3

    Pour the batter into a jug. Remove the hot cake tins from the oven and carefully pour a quarter of the batter into each tin. Bake for 20 minutes, or until the puddings are well risen and golden in colour.

  4. 4

    Fill the Yorkshires with your roast dinner and gravy, and serve immediately.

Nutritional Details

Each serving provides
  • Energy 1616kj 386kcal 19%
  • Fat 15.8g 23%
  • Saturates 3.5g 18%
  • Sugars 4.2g 5%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 754kj/180kcal

Each serving provides

42.7g carbohydrate 1.7g fibre 17.3g protein

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