Yorkshire Breakfast Pudding Recipe

How to Make a Yorkshire Breakfast Pudding


  1. Preheat the oven to 200°C (or 180°C fan-forced).
  2. Make the Yorkshire pudding batter first. Into a large bowl, add flour. Season with some salt and pepper and mix through.
  3. In another bowl, crack the eggs and whisk in the milk, mustard and Worcestershire sauce.
  4. Gradually add this mixture to the flour until you have a smooth batter. Set aside.
  5. Divide the oil between the 4 dishes and place 1-1½ sausages in each. Roast in the oven for 10 minutes to colour.
  6. Then add the halved tomatoes, sliced mushrooms and the bacon rashers. Fold these slightly to fit around the rest of the ingredients. Put back in the oven for another 10 minutes.
  7. Take the dishes out of the oven and increase the heat to 220°C (or 200°C fan-forced).
  8. Divide the Yorkshire pudding batter between the dishes, pouring around the ingredients. Put the dishes back in the oven and cook for 25 minutes.
  9. Take the dishes out, crack an egg into each Yorkshire pudding and bake again for a further 6-8 minutes, until the egg is cooked.
  10. Serve with toast. Or for a traditional English breakfast, serve alongside some baked beans and coffee or tea.