Yorkshire Puddings

Yorkshire Puddings



  • 200 ml plain flour

  • ½ tsp salt

  • 2 large eggs

  • 200 ml milk mixed with 100 ml water

  • Beef dripping or vegetable oil (approx 2 tbsp)

Cooking Method

  1. Sift the flour and salt into a mixing bowl, make a well in the centre and crack in the eggs. Pour about a third of the milk and water in, and with a balloon whisk, starting in the middle, begin to mix incorporating the flour bit by bit until you have a smooth mixture. Stir in the rest of the milk and leave to stand in the fridge for at least 30 minutes, but it can be made up to 24 hours ahead.
  2. Heat the oven to 220° C.
  3. Put about half a teaspoon of dripping or oil into 10 of the holes in a muffin tin and heat the tray for five minutes in the oven.
  4. Half fill the holes with batter and cook in the oven for 25 to 30 minutes until well risen and crisp. Don’t undercook otherwise the bases will be soggy.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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