Mel and Mal's Yorkshire Puddings in the Halogen Oven

  • 1 standard mug of either 00 pasta flour (a lighter flour) or plain flour (either is good).
  • 1 standard mug of eggs, then beat
  • 1 standard mug of either semi-skimmed milk or ½ full fat and ½ water
  • A really good pinch of salt

You will be stunned when you see the size of your Yorkshires made in the halogen oven! My record is when they hit the top of the oven!

Using the halogen gives you light and fluffy puddings, no stodginess - just perfect puds!

Serves : 8        Prep/Cooking Time : 30 mins

Tip : Any size mug is fine but I would say a "standard sized mug around 300ml capacity is the best option.

This recipe makes around 18 individual puddings, so halve the ingredients if you want less.


Make the Batter Mix

Make a well in the flour and add the eggs, mixing with a metal or nylon balloon whisk or hand held mixer.

Beat until well mixed and when combined, slowly whisk in the milk until you have a smooth batter. Cover and place in the fridge for at least 1 hour.

When ready to use, beat the mixture up again (to get plenty of air into it) and put aside

Watch them Rise!

Unlike in a normal conventional oven, you will not be able to use a normal 6 hole muffin tin or yorkshire pudding tin or silicone version as, being rectangular, the tin will not fit in. Instead, I use 6 tin dariol moulds or 6 individual silicone dariol moulds (3" diameter).

Into each one, put a sliver of lard or dripping or if you prefer, a drop of oil and with the oven at 250°C place on the bottom rack for 2 minutes or until smoking hot. This is the same method as you would use in a conventional oven.

When the oil is smoking, remove the lid of the oven, then carefully pour the pudding batter into the tin around 2/3 of the way up. The batter should sizzle when you do this.

Replace the lid and cook until the puddings are golden brown and have risen better than you have ever seen before, for about 15 mins. Take care not to take off the lid during the cooking process as this may cause the puddings to deflate.

If the top of the puddings are getting too brown, reduce the heat down to
220°C for the last 5 mins.

Serve with lashings of lovely gravy!

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