Angela Evennett shares Mum’s Yorkshire pudding recipe.

Love: Yorkshire pudding as taught by a master

Love: Start your own family traditions - a special series of recipes have been running in the Langley Advance since Dec. 8, here’s another.

I grew up in England, where Yorkshire pudding is a tradition – usually served with a roast beef dinner, mashed potatoes, gravy and lots of veggies.

All four of us kids loved the Yorkshire’s the most and would devour them!

My mum is the master Yorkshire pudding maker and has passed on her recipe to me, which I’m happy to share!

from Angela Evennett, Royal LePage Wolstencroft

My Mum’s No-Fail Yorkshire Pudding

Yields 9-12 Yorkshire Pudding


• 3/4 c flour

• 3 eggs

• Pinch of salt

• 2 tbsp milk

• 1/2 cup milk

• 1 to 2 tbsp water


Combine first four ingredients and stir until smooth.

Add second amount of milk and the water.

Refrigerate overnight.

Preheat oven to 450 F.

Put enough oil in the bottom of muffin tray to cover the bottom and heat until oil is bubbly.

Leave in the oven until you are ready to pour the batter in.

Add a little more water if necessary – you want the batter to be the same consistency as a milkshake.

Remove muffin tray and immediately pour batter into the hot oil.

Cook for 17 minutes.

Do not open the oven door during the cooking process.

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