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Master the puds with these easy homemade Yorkshire pudding recipes

Yorkshire Puddings2

Is it even a Sunday roast if there aren’t any Yorkshire puddings?!

Yes, the good old pud has become a stalwart of the dinner table on a Sunday across the country – and there’s nothing better than when they’ve been cooked from scratch. But mastering the Yorkshire pudding is like an art form. You’ve got to get the batter perfect, the oil to a high enough heat and pray that they rise!

Well, Avant Life is here to help. We’ve pulled together an easy homemade Yorkshire pudding recipe that’ll impress all your guests around the dinner tables. Plus, we’ve offered a vegan alternative too.

How to make 12 Yorkshire puddings

Making 12 puds might seem excessive, but these smaller Yorkshires will mean there’s plenty for those who want to go back for seconds!

What you’ll need

  • A 12-bun baking tray
  • A whisk


  • 100g plain flour
  • 3 large eggs
  • 225ml milk
  • ¼ tbsp salt
  • 12 tsp sunflower oil

1. Preheat your oven to 220C/200C Fan/Gas 7

2. Add the flour and salt to a bowl, mix together and create a small well in the middle

3. Crack the eggs into the well and pour in a small amount of the milk, whisking all the mixture together until smooth. Continue to add all of the milk, then transfer the mixture into a pouring jug 

4. Pour a teaspoon of sunflower oil into each hole of the 12-bun tray and place into the oven to for 5-10 minutes, until the oil is piping hot

5. Once hot, pour the batter mixture into the 12 holes and place back in the oven for 20-25 minutes, until the puds have risen and are golden brown

TOP TIP! Make sure you keep the oven door closed whilst your Yorkshire puddings are cooking, as the cooler air can make the puds collapse!

Easy vegan Yorkshire pudding recipe

To cater for everyone around your dinner table, you might need to rustle up some vegan Yorkshire puddings too. Just don’t forget to offer a vegan-friendly option instead of the meat as well!

Here’s a recipe to create 12 small puds, just like above.


  • 100g self-raising flour
  • 25g gram flour
  • 1 tsp baking powder
  • 100ml juice from chick pea can
  • 250ml unsweetened dairy-free milk alternative
  • 4 tbsp sunflower oil

1.  Preheat the oven to 220C

2.  Pour the oil into the baking tray holes and place in oven to heat

3. Sift both flours and baking powder into a mixing bowl, before whisking in the milk alternative and chick pea juice

4. Take the tray out of the oven, pour the batter mixture into the holes and return to the oven

5. Bake for 10 minutes at 220C, then turn the oven down to 190C and bake for a further 15 minutes, until the puds have risen and are golden in colour!



Recipe 1:

Recipes 2: