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How To Make Simple and Amazing Yorkshire Puddings for Beginners|The 3 Glass Method

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Amazing Mini Yorkshire Puddings

Amazing Mini Yorkshire Puddings

Simple, Perfect, Mini Yorkshire Puddings

Yorkshire Pudding, just the sound of the words takes me back to my childhood when my mum, who was born in London, would make the Sunday roast dinner which was always accompanied by a large slab of Yorkshire Pudding. It was never a proper roast meal unless there was Yorky on the plate.

These days though I have found that I need to tweak my mums recipe as she was a great fan of beef dripping and huge slabs of Yorkshire Pudding, but I now don't eat beef and as I get older I find it harder to burn off Pudding calories, so beef dripping is replaced by vegetable oil and the Yorkies are smaller.

That being said they are even more delicious than my memory recalls and oh so easy to make. So now there is nothing to stop you having this great British classic with your next Sunday roast.

Here I present to you my amazingly simple and delicious Yorkshire Puddings.

All the quantities I have used will be enough for around 24 mini puddings, to make this a recipe for Yorkshire puddings for 2, just using a 1/4 of the ingredients. Though if you are a greedy Yorkshire Pudding eater like me you may want to use half. What can I say, except OINK!

Even More Uses for a Yorkshire Pudding


Why It's Called the "3 Glass Method"

I am the son of two English parents who considered it a great social faux pas to not serve Yorkshire Pudding with a roast dinner. However I needed a simple and fast way to make them. That is when I lucked upon the 3 glass method of making amazing Yorkshire Puddings.

All you need is 3 glasses. The only thing you need to do is get the volumes exactly equal.

It's a brilliant method to make Yorkshire puddings of any size. Want to make just a small Yorkshire Pudding for two? then just use one large egg and measure the milk and flour against the volume of egg you have. Just pop the batter in a small pan and you will be enjoying Yorkie goodness whenever you want it.

Before - 24 Pre Delicious Yorkshire Puddings

Batter Before the Application of Heat

Batter Before the Application of Heat

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Cook Time

Prep timeCook timeReady inYields

15 min

15 min

30 min

24 Mini Yorkshire Puddings or Two Large Ones

After - 24 Delicious Mini Yorkshire Puddings

Crunchy and delicious

Crunchy and delicious


  • 4 - Free Range Eggs
  • Milk - Equal Volume to the Eggs
  • Flour - Equal Volume to the Milk and Eggs
  • Salt - Pinch
  • Pepper - Pinch
  • Oil - 2 Tablespoons

How Delicious Are These!

How To Make My Amazingly Easy Yorkshire Puddings

  1. Heat the oven to 450F/230C
  2. Get 3 separate large glasses
  3. Break the 4 eggs in to the first glass
  4. Place the 2 empty glasses next to the glass with the eggs in it.
  5. Fill one glass with milk to the same height as the eggs and one with flour to the same height
  6. Pour the eggs and milk into a blender and add the pinch of salt and pepper.
  7. Blend thoroughly and leave to stand for 10 minutes
  8. Place the flour in the blender and blend till the mixture is lump free
  9. Leave the batter to rest in the kitchen for a minimum of 30 minutes
  10. Put a few drips of vegetable oil in each of your muffin tin holes.
  11. Put the muffin tin in the oven till the oil is hot
  12. When the oil is really hot, evenly spoon the batter mixture into the muffin tin
  13. Leave to cook until golden brown. This take about 10 minutes
  14. Enjoy covered in your favourite gravy.

Classic Toad in The Hole

The quadruple sausage toad in the hole

The quadruple sausage toad in the hole

Other Uses For Leftover Pudding Batter

Made too many puddings? then why not spread them with jam and cream and they can be eaten as a decadent dessert pudding option.

Made too much batter? Then why not pop a sausage in the middle and you will have that British classic, "Toad in the Hole", a hearty lunch when smothered in hot gravy. I use vegetarian sausages, which are just as delicious.

Want to relive 1940's London, then try "Spam in The Hole". Just pop in that classic tin of mixed meat and it's wartime again.

Want a real hard core toad in the hole? Then why not follow Hannah Glasse's 1747 recipe for "Pigeon in a Hole", which as the name suggests is a pigeon cooked in the batter. Erm, Yum?

The Ultimate Cheat

A Classic - Like My Mum Used To Make It - With Lard

Got Any Yorkshire Pudding Tips?

peachy from Home Sweet Home on January 02, 2015:

yorkshire puddings looks yummy like our local egg tarts

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