Traditionally served with roast beef, this is a light, egg and milk based batter - crisp on the outside, soft and gooey inside. Accompaniment of horseradish relish is a must!


  • 2 eggs - room temperature

  • ¼ cup full cream milk - ice cold

  • 1/3 cup water - ice cold

  • 4-6 Tblsp self raising flour

  • pinch of salt

  • lard, duck fat!, vegetable oil or dripping for cooking


  • 1.

    Into a bowl place eggs, milk, water and whisk until foamy.

  • 2.

    Gradually blend in the flour and a pinch of salt.

  • 3.

    Refrigerate for at least 2 hours.The chilling aids in creating a light batter, the resting results in a very tender batter.

  • 4.

    Into a large baking dish add dripping/lard/oil so pan has approx 1.5cm fat.

  • 5.

    Heat (either in the oven, or on stovetop) until very hot (almost smoking).

  • 6.

    Whisk the batter lightly, the consistency should coat the back of a spoon. If too thick add a little more iced water, but be careful not to over whisk.

  • 7.

    Once the fat has reached cooking temperature, pour batter carefully into pan - be careful not to be too rough or you may splash the red-hot oil!

  • 8.

    Bake at 200DegC for 35-45 minutes or until risen, brown and when tested with a skewer, cooked right through.

  • 9.

    Serve roast beef with a decent slab of the yorkshire pud, drizzled with gravy & horseradish relish.


Sometimes the 'blender' version can be tougher than the hand mixed variety and the texture differs.
You can use beef drippings as well. The last time I made it, I used Duck Fat, which yielded a very crispy, puffed yorkie!
The colder the liquid ingredients are the better - except for the eggs which should be at room temp. If you're cooking on a really hot day, refrigerate the dry ingredients as well, before making the batter. Yorkies were/are seldom made individually, though this seems to be the 'norm' - it's more efficient for restaurants to serve them this way, so everyone else thinks they have to be cooked that way. Ideally they should be cooked in the same pan that the joint/roast is cooked in so you get the drippings from the meat adding flavour to the yorkie. Toad in the Hole is a variation of Yorkshire pud with the addition of semi cooked thick beef sausages. Bring a large saucepan to boil, turn heat to a simmer. Separate sausages so they are all unlinked, gently place into the simmering water. Par cook for around 10-15 minutes. (this keeps snags moist while roasting & prevents them bursting) If your snags are really thick & you're worried about them not being cooked in the time it takes for the yorkie to cook, slice them lengthwise after par-cooking. Heat fat/lard/dripping/oil (as in recipe above) place sausages into pan & pour over the batter. Very tasty for an economical mid week family dinner, both my kids loved it when they were little. Accompany with an onion gravy or plain, good quality tomato ketchup!

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