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Yorkshire Puddings Made Around the World - The Differences

Graham Perry sent us in his thoughts and a recipe for Yorkshire Puddings: Since the age of 18 i have traveled the four corners of the globe and back again. What many people don't know or understand is, when making Yorkshire puddings away from good old blighty the ingredients can differ. That's why you sometimes hear "my yorkshires never raised". Some country's have much stronger flour then that found on England's supermarket shelves. Also eggs are not standard. For example, most eggs in Asia are smaller in size and in some parts of the world eggs are larger then those found on a free range farm. I am going to tell you a secret. That is how to make the best Yorkshire puddings, from Korea to Greenland then, back to my Island it works.


  • 1 Cup of plain flour
  • 1 Cup of Eggs
  • 1 Cup of Milk
  • Pinch of salt and white pepper for seasoning
  • 1/2 Cup cold water
  • White lard or ground beef fat


Sift the flour into a bowl, add the eggs milk and seasoning whisk together until all the ingredients form a batter. Add the cold water and start to beat again until the mixture runs off the end of your whisk. I always give my recipe a bit of a cool down so place in a chiller for 1hr.

Pre-heat your oven for 10/15mins around the 420F mark let the oven warm-up, take your yorkshire pudding tin and just add 1/2 tsp of lard into each one.

Place the Yorkshire pudding tin into your nice hot oven and leave for a good 5-8mins once you see blue smoke the fat is good and ready, add the mixture into each individual pan you know when the fat is very hot when you pour the mixture the sides will start to raise already.

Place back into the oven middle shelf remember top shelf in a oven is always the hottest part of the oven. sit back and just watch them raise after 5mins it's a good idea just to turn the oven down round the 370F mark. check again you will see golden brown Yorkies the size of your hand. Serve with a nice brown onion sauce Enjoy

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