(The best) Yorkshire pudding recipe

Posted on 22 June 2015

The best Yorkshire puddings you’ve ever tasted from Head Chef at The Conservatory, Delia Harbottle.

Also read: Enter our competition to win a cosy fireside dinner for two!


Yorkshire pudding recipe from Head Chef at The Conservatory, Delia Harbottle.

Yorkshire pudding recipe from Head Chef at The Conservatory, Delia Harbottle.

What I love most about The Cellars-Hohenort is the attitude of the staff: Nothing is too much trouble. Last Summer I sat on the patio looking onto the hydrangeas and was treated to starched white napkins and full Relais & Châteaux service even though I’d only ordered a pot of Ceylon tea. That’s the true sign of a classy establishment – they treat everyone well, not just the big spenders.

It was the same when shooting images for the fireplace story in Getaway’s July 2015 issue. Head Chef at The Conservatory, Delia Harbottle, whipped up a Cellars Sunday Roast on a Thursday – no problem (how good do those Yorkshire puddings look?). And in case you can’t make it to The Conservatory, Delia very kindly shared her foolproof Yorkshire pudding recipe for those impressive Yorkies.


The Cellars Yorkshire Puddings

Makes 6-8


  • 200ml cake flour
  • 200ml eggs
  • 200ml full cream milk
  • 2g salt
  • 120ml vegetable oil


Cooking instructions

  1. Preheat the oven to 210C.
  2. Whisk or blend all the ingredients together except for the oil – the batter can be used immediately, there is no need to make it a long time in advance.
  3. Pour 20ml oil into six muffin tins and preheat for about 7-8 minutes until nice and hot.
  4. Carefully pour in a ladle of yorkie batter (about 100ml) – the batter should bubble up and start to fry as it hits the hot oil, this is a good thing! If it is not hot enough, return the oiled pans to the oven for a few more minutes.
  5. Bake the yorkies for 15-20 minutes until puffed, brown and crisp – check them after 15 minutes to assess whether they need more time but they shouldn’t need more than 20 minutes.
  6. If the bottoms aren’t crisp, take them out the muffin tins, invert them on a tray and pop them back in the oven for 3-5 minutes.
  7. Serve immediately.

Want a great roast potato recipe to go with these? Here’s how to make the ultimate South African roast potatoes.

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