Pump Street Bakery Head Baker Hannah Frost shares with us her favourite autumn recipe; sweet and savoury Yorkshire puddings!
For me, a Yorkshire pudding is the unquestionable star of the roast dinner. So much so, that I once spent an entire birthday dinner in fits of alcohol-induced laughter with my best friend gushing about the versatility of a humble batter. The combination of flour, milk, fat and heat is quite simply unbeatable.
I recommend buying ingredients from your local area wherever possible. I love using local flour from Maple Farm in Kelsale, Tide Mill in Woodbridge or any brand using regeneratively grown wheat.
I’ve spent years of trial and error to try and achieve the best rise with my Yorkshire puddings, and I’ve found that the three key elements are: using a plain white wheat flour, pre-making your batter and refrigerating it (up to 24 hours in advance) and making sure that your oil is screaming hot before pouring in the batter to achieve sky-high and lighter than air puddings.
My recipe below will make around 6 medium (muffin sized) Yorkshire puddings to accompany sausages and mash, or a traditional roast. I've also included a sweet version that you might like to try for a low-effort desert. Try with a generous scoop of vanilla ice cream, a drizzle of golden syrup and a large shard of milk chocolate. I like the toffee notes of Pump Street's Togo 60% with mine.
Sweet & Savoury Yorkshire Puddings

Ingredients:
Makes 6-8 medium sized Yorkshire puddings. Factor in a 12-24 hour fridge rest for your batter.
4 eggs
150g plain white flour
220ml whole milk
Salt and Pepper
Beef dripping or vegetable oil
Method:
- Sift 150g plain white flour into a medium sized bowl, crack in 4 eggs and whisk until smooth and combined.
- Measure out 220ml of whole milk into a separate jug and pour into the egg and flour mixture incrementally, whisking until you form a loose batter. Season lightly with salt and pepper.
- Check that the batter has the consistency of double cream. It needs to be loose and pourable.
- Pour into a jug and cover. Refrigerate for 12-24 hours before baking.
- When you're ready to bake, pre-heat your oven to 220c.
- Fill a 6 hole muffin tin with around 1/2 teaspoon of beef dripping or vegetable oil and place in the oven for 10 minutes or so to get really (really!) hot.
- After 10 minutes, very carefully pour your batter into the pre-heated oil, filling the moulds about 2/3 of the way and bake for around 30 minutes, or until nicely browned and well-risen.
- Eat immediately after baking with your accompaniment of choice.
Feeling inspired? Pay Pump Street Bakery in Orford a visit or buy their delicious chocolate online at pumpstreetchocolate.com