Breakfast Yorkshire Pudding

02/01/2018 — By Robert Eastham


If you're like us, you can't find enough excuses to whip up a batch of Yorkshire puddings in a day, and it's hard enough to indulge our love for them without keeping them confined to the dinner table. The best part of this piece of food perfection is that you can have it with almost anything and for almost any course! Take a look at the recipe below for an amazng breakfast example.


You will need:

Wide-hole muffin tray - ideally each pudding will be 4-5 inches in diameter OR 2 small cast-iron skillets

7 eggs

1/4 cup all-purpose flour (do not use self-raising!)

1/4 cup milk

8oz diced filling - you can use bacon, sausage or anything you like for this!

Vegetable oil

Salt and pepper


Combine 3 eggs, flour, milk and 1/2 teaspoon salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. For best results transfer to an airtight container and refrigerate batter overnight. Remove from refrigerator while you preheat the oven.

Preheat oven to 450°F. Cook your choice of filling while the oven pre-heats, allow to cool and add to the batter. Add half an inch of oil to each receptacle of the muffin pan or to the skillets and place in the oven until the oil is just about at its smoking point. Immediately portion out the batter into the oil and place in the oven. Bake for 20-25 minutes, and under no circumstances open the oven door for the first 10 minutes at least!

Several minutes before puddings come out of the oven, fry remaining 4 eggs over medium heat to your preference. Remove the puddings from the oven, add the eggs however they will fit and serve immediately!

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