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Yorkshire Pudding


  • 8 rashers diced bacon

  • 125g shredded cheddar

  • 30g grated parmesan

  • 155g plain flour

  • 1tsp salt

  • 2 large eggs

  • 310ml milk

  • 30g melted butter

  • 15g softened butter


  1. Preheat oven 230degC.

  2. Saute bacon over medium heat until crisp, about 8mins. Transfer to kitchen towels to drain.

  3. Mix cheddar and parmesan together, set aside.

  4. In a large bowl, mix flour and salt together.

  5. In another bowl, whisk eggs, milk and melted butter together. Pour wet mixture into dry mixture and stir until smooth.

  6. Grease a 12 cup muffin tin with softened butter. Spoon 1tbsp of bacon and 1 1/2tbsp of cheese into each cup.

  7. Ladle egg mixture into the cups, dividing it evenly. Bake for 15mins.

  8. Reduce oven temp to 180degC and bake for another 15mins, until they are puffed and golden. DO NOT OPEN THE OVEN DOOR WHILE BAKING OR THEY WILL FALL!

  9. Transfer to cooling rack. Serve warm.


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