Ultimate Yorkshire puddings

by
Galton Blackiston
connection offline

PT40M

Ingredients

print recipe
shopping List
  • 175g of strong bread flour
  • salt
  • 4 eggs
  • 300ml of full-fat milk
  • 1 pinch of ground nutmeg
  • 1 dollop of lard
save recipe
print recipe
shopping List

Equipment

  • Non stick Yorkshire pudding tray

Method

save recipe
print recipe
1
Beat together the flour, salt, eggs, milk and nutmeg to form a batter. Leave to rest for at least an hour
2
Heat a non stick Yorkshire pudding tray with the fat and place in the oven at 200°C/Gas mark 6 until the fat is smoking
  • 1 dollop of lard
3
Pour in the batter and cook for approx 20-25 minutes until well risen. Serve immediately as an accompaniment to a traditional roast
Share recipe
connection offline
Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

Go to Comments

Ultimate Yorkshire puddings

Related Recipes

connection offline
}

Grilled kippers, brown butter and parsley

by Will Holland
connection offline
}

Gammon cooked in scrumpy cider with Waldorf salad and apple syrup

by James Mackenzie
connection offline
}

Port and Stilton toast

by Andrew MacKenzie
connection offline
}

Chicken and mushroom pie with cheddar shortcrust pastry

by Nathan Outlaw
connection offline
}

Eton mess

by Marcus Wareing

Latest from Ultimate Yorkshire puddings

connection offline
}

Ones to watch: Julie Lin

by Lauren Fitchett
connection offline
}

Spilling the beans: a guide to the ultimate legume

by Esme Curtis
connection offline
}

Vegan chestnut and orange cheesecake

by Andrew Gravett
connection offline
}

Smoked eel carbonara

by Ben Boeynaems
connection offline
}

Chickpea, prawn and ‘nduja stew

by GBC Kitchen

connection offline
}

Baked feta and chickpea parcel

by GBC Kitchen

connection offline
}

Chickpea mash with crispy basil

by GBC Kitchen

connection offline
}

Koshari

by GBC Kitchen

connection offline
}

The ultimate foodie guide to Valencia and Murcia

by Great British Chefs
connection offline
}

Alicante: a city with rice at its heart

by Great British Chefs
connection offline
}

Ingredient focus: Valencia rice

by Great British Chefs
connection offline
}

The wine regions of Spain: Alicante

by Great British Chefs
connection offline
}

Quique Dacosta

Chef Profile
connection offline
}

Piluka’s box

by Quique Dacosta
connection offline
}

The Spanish Levante: Valencia and Murcia
connection offline
}

Almond blossom

by Quique Dacosta
connection offline
}

Mujadara with green lentils

by GBC Kitchen

connection offline
}

Smoky butter bean stew with kale and garlic-parsley toasts

by GBC Kitchen

connection offline
}

Maltagliati with borlotti beans and rosemary gremolata

by GBC Kitchen

connection offline
}

Mr Organic: making beans the star of the show

by Great British Chefs
connection offline
}

Dal

Recipe Collection
connection offline
}

Guinness punch pie

by Melissa Thompson
connection offline
}

Ackee and saltfish

by Melissa Thompson
connection offline
}

Brown stew chicken

by Melissa Thompson
connection offline
}

The Great British Chefs Cookbook Club: January 2022
connection offline
}

2023 food trends: our chefs’ predictions

by Great British Chefs
connection offline
}

Espresso martini: a cocktail made for late nights

by Great British Chefs
connection offline
}

Christmas food in Japan

by Esme Curtis
connection offline
}

9 spectacular festive alternatives to turkey

by Great British Chefs
connection offline
}

Hass avocado, garden vegetables, Marcona almonds

by Ben Boeynaems
connection offline
}

Ben Boeynaems

Chef Profile
connection offline
}

Monkfish Wellington with glazed carrots and hen of the woods

by Ben Boeynaems
connection offline
}

Roast Cornish cod, cockle chowder, grilled cucumber

by Ben Boeynaems
connection offline
}

Coconut rice pudding, poached pineapple, coconut and lime sorbet

by Ben Boeynaems
connection offline
}

Cep Risotto, apple, Madeira and tarragon

by Ben Boeynaems
connection offline
}

Curried Crab and Corn Vol-au-vents

by GBC Kitchen

connection offline
}

Mini egg mayonnaise and caviar sandwiches

by GBC Kitchen

connection offline
}

Roast potatoes with white miso mayonnaise and caviar

by GBC Kitchen

connection offline
}

7 amazing recipes that bring sea salt to the forefront

by Great British Chefs
connection offline
}

Gingerbread tiramisu

by Jozef Rogulski
connection offline
}

Slow-roast goose

by Jozef Rogulski
connection offline
}

Mulled wine-cured salmon

by Jozef Rogulski
connection offline
}

Getting to know the UK's turkey farmers

by Lauren Fitchett
connection offline
}

Seaweed custard, crispy mussels and imperial caviar

by Luke Tipping
connection offline
}

The origins of Christmas pudding

by Lauren Fitchett
connection offline
}

Parsnip and sage scones with Stilton butter

by GBC Kitchen

connection offline
}

Maple and ancho chilli-glazed parsnips with dukkah

by GBC Kitchen

connection offline
}

Parsnip latkes with sour cream and trout roe

by GBC Kitchen

connection offline
}

Honey-dressed parsnip, goats’ cheese and potato puff pastry tart

by GBC Kitchen

connection offline
}

How to cook parsnips

You may also like

connection offline
}

Turnip, bacon and Gruyère gratin

by Matthew Tomkinson
connection offline
}

Carrot and brown butter purée

by Matthew Tomkinson
connection offline
}

Cavolo nero with hazelnut pesto

by Jun Tanaka
connection offline
}

Turmeric and curry leaf roast parsnips

by Anna Hansen
connection offline
}

Urfa chilli and garlic roast potatoes

by Anna Hansen
connection offline
}

Richard's perfect roast dinner – stuffed Norfolk quail with Norfolk pearl barley

by Richard Bainbridge
connection offline
}

Honey-glazed mallard, confit leg, turnips, cavolo nero

by Paul Welburn
connection offline
}

Pot-roasted partridge with grapes, gnocchi and mushrooms

by Paul Welburn
connection offline
}

Raspberry summer pudding

by Tom Aikens
connection offline
}

Braised feather blade beef with roasted vegetables

by Steven Doherty
connection offline
}

Bakewell pudding

by Mark Hix
connection offline
}

Cornish rarebit

by Nathan Outlaw
connection offline
}

Grilled kippers, brown butter and parsley

by Will Holland
connection offline
}

Easy roasties

by Lisa Goodwin-Allen
connection offline
}

Smoked cod Scotch eggs with aioli

by Richard Corrigan
connection offline
}

Pistachio and raspberry Bakewell tart

by James Mackenzie
connection offline
}

Smoked mackerel Scotch eggs with tartare sauce

by James Mackenzie
connection offline
}

Ginger parkin

by James Mackenzie
connection offline
}

Apple and blackberry crumble

by Adam Gray
connection offline
}

Osso buco of gammon with gooseberry ketchup, fried duck egg and crispy pickled onion rings

by James Mackenzie
connection offline
}

Gammon cooked in scrumpy cider with Waldorf salad and apple syrup

by James Mackenzie
connection offline
}

Forced Yorkshire rhubarb trifle with rum soaked parkin crumbs

by James Mackenzie
connection offline
}

Chipolatas wrapped in streaky bacon

by Dominic Chapman
connection offline
}

Port and Stilton toast

by Andrew MacKenzie
connection offline
}

Beef sirloin with white asparagus, Solomon’s seal, craft ale

by Alyn Williams
connection offline
}

Tartare sauce

by Galton Blackiston
connection offline
}

Pork scratchings with baked apple purée

by Richard Davies
connection offline
}

Potted gammon with peppered pineapple

by Adam Gray
connection offline
}

Cured pork belly, baked apple and crackling

by Richard Davies
connection offline
}

Chicken and mushroom pie with cheddar shortcrust pastry

by Nathan Outlaw
connection offline
}

Pork loin and black pudding Wellington with Grandpa’s cabbage

by Emily Watkins
connection offline
}

Traditional Eton mess

by Geoffrey Smeddle
connection offline
}

Dom's sauce set

by Dominic Chapman
connection offline
}

Yorkshire pudding

by Lisa Goodwin-Allen
connection offline
}

Purple sprouting broccoli with hazelnuts

by Josh Eggleton
connection offline
}

Veggie Wellington

by Andy Waters
connection offline
}

Chilled rice pudding with chocolate sorbet, mandarin soup and macadamia nut tuile

by Laurie Gear
connection offline
}

Queen Anne's artichoke tart

by Marcus Wareing
connection offline
}

English trifle with a sorbet of Norfolk raspberries and sugared nuts

by Galton Blackiston
connection offline
}

Bread and butter pudding

by Paul Heathcote
connection offline
}

Lord Mayor's trifle

by Marcus Wareing
connection offline
}

Burnt apples with goat's curd, cobnut and watercress

by Paul Foster
connection offline
}

Eton mess

by Marcus Wareing
connection offline
}

Bread and butter pudding with chocolate sorbet

by Paul Ainsworth
connection offline
}

Fish and chips with tartare sauce

by Nathan Outlaw
connection offline
}

White chocolate and cranberry bread and butter pudding

by James Mackenzie
connection offline
}

Potato dauphinoise

by Josh Eggleton
connection offline
}

Roast pheasant with orange and onion marmalade and juices

by Shaun Rankin
connection offline
}

Shepherd’s pie with Duddleswell cheese

by Andrew MacKenzie
connection offline
}

White chocolate and raspberry coconut ice

by Marcus Wareing
© Great British Chefs 2023