yorkshire pudding foreign corr copy

Foreign Correspondent has been waiting for this moment. From the beginning of the project he wanted to show off his Yorkshire pudding skills. He has very fond memories of the times he went tramping in Yorkshire. Usually they are eaten as a side dish to the Sunday roast. That is something the Dedes don’t have often, which is the reason why it took so long for the recipe to be published. Due to their spongy texture they also go very well with a nice thick vegetable sauce.

Foreign Correspondent found out Yorkshire pudding is not very photogenic and neither is he. He looked pretty grumpy. Obviously he was unhappy with the result. All the other Dedes thought he was too critical of himself, like he usually is. Honestly, the puddings tasted yummy and they were gone in a flash. If you have never had them, you have to try them. They’re as simple as pancakes to make. It is basically a thick pancake batter baked in the oven. During the baking they rise like a soufflé. However, you don’t have to beat the egg whites separately and therefore the result is not quite as airy as you would expect a soufflé to be. It’s best if you have a muffin tray or ramekins to bake them in but you can also bake them in a bigger dish and cut into squares after baking.


1 cup of flour, 2 eggs, 1/2 cup of milk (or a mixture of milk and water). Pinch of salt. Oil for the tray.

You also need a muffin tray or a loaf tin. Because the dough rises you need a tin with high sides.


Pour flour into a bowl. Add one egg after another, stirring well in between. Add the liquid in little dashes, stirring well after each dash. Continue until all the liquid is gone. It is like a thick pancake batter. Make sure there are no lumps. Let rest in the fridge for half an hour or so.

Preheat the oven to 2100C.

Pour oil in the moulds of the tray and place in the oven to heat up. Once the oven and the tray are the right temperature, get the tray out, quickly half-fill the moulds with batter and place back in the oven.

Bake for 25 minutes or until well risen and crisp at the edges.

yorkshire pudding