The oven, tray and oil are very hot to get the initial lift. The result is a very light, fluffy pud that is cooked through. It will not be as high as a normal Yorkie but pretty close. I use a 12-hole muffin tin but only fill them half full or just under, as this allows them to rise and hold their shape.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour


  • 4 medium free-range eggs, at room temp
  • 568 ml milk
  • 225 g plain flour
  • pinch salt

For the Filling

  • 225 g clotted cream
  • Jar Little Scarlet strawberry jam


  • Preheat the oven to 200C, Gas 6.
  • Into a bowl, place the flour, eggs and ½ the milk and mix to a smooth batter, then add the rest of the milk - do not season until you are ready to cook.
  • Add 2 tbsp of oil to each muffin tin and pop it into the oven on a baking tray.
  • After 10 minutes, remove the Yorkshire pudding tin from the oven.
  • Pour the Yorkshire pudding batter into the preheated tin and immediately return to the oven, cook for 10 minutes.
  • Then reduce the heat to 180C, Gas 4.
  • Cook the Yorkshire pudding until well risen and golden brown, around 40 minutes; when you think they are ready, allow up to 10 more minutes.

To serve

  • Cook as above, then allow to cool slightly.
  • Fill the base with cream and then top with jam.
  • Dust well with icing sugar and serve.
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Cuisine Autumn, ITV This Morning, Spring, Summer, Winter
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