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Bea’s Yorkshire Puddings

This article is written by a student writer from the Her Campus at St. Andrews chapter.

A good Yorkie P is one of life’s greatest pleasures. Full stop. With a roasted lump of beef, some buttered veggies and a killer gravy, your Sunday lunch is bound to be heavenly. I was recently asked to provide something “from my hometown” for a potluck dinner, and brought these as my offering. They went down a storm (I’m incredibly modest, don’t you think?) and couldn’t have been easier to make, taking just 25 mins in total and requiring very basic ingredients. I had a couple of left over sausages to use up, so I halved them and stuck them into a few to make mini toad in the holes – another British classic. We do love a good batter.


Vegetable oil

2 large eggs

100ml milk

100g flour

salt and pepper




1.      Preheat the oven to 225°C.

2.      Pour a small amount of oil in each of the 12 holes in a cupcake tin (approx. 1-2tsp but no need to measure it).

3.      Put the tin in the oven for 10-15 mins so the oil can get really hot.

4.      Meanwhile, get a measuring jug and pour in the milk. Add the eggs and beat together with a fork until combined.

5.      Add the flour and continue to mix well. Once mostly combined, beat more vigorously with the fork to remove any lumps.

6.      Season with salt and pepper.

7.      Remove the tin from the oven and pour the batter evenly between the holes (they should be about ⅓ – ½ full) – this is when you can put the pre-cooked sausages in, if you want to make toad in the holes.

8.      Cook in the oven for 10-12 mins until they have puffed up and are a medium-dark brown colour.

9.      Serve immediately.

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Bea Bennett

St. Andrews

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Freya Liddell

St. Andrews

3rd Year History student at St Andrews