Yorkshire pudding with oregano and Parmesan

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Yorkshire pudding is a traditional Sunday roast accompainment which is very famous in the UK. It is made with a batter made from eggs, milk, salt and flour which is then cooked in the oven in a piping hot pan, together with animal or vegetable fat.

British normally use to eat Yorkshire pudding with gravy sauce. There is a version of this pudding called “toad in the hole”, a pudding from the usually rectangular shape where the batter is cooked along with typical English sausages.

I’m going to show you below how to make a delicious Yorkshire pudding with an Italian twist, with oregano and Parmesan. Let’s get started.


200 ml whole milk

200 g flour

4 eggs

Salt to taste

50 g grated Parmesan

2 tablespoons powdered oregano

peanut oil


Preheat the oven at 190 °.

Take a fairly large bowl and break four eggs inside. Beat very well the eggs and then put the whole mix into the bowl too. Mix the dough and then add the flour in two or three times.

Mix well so that there will be no lumps in the mix, and then season with salt to taste. Now add the oregano and Parmesan and mix well again.

Transfer the batter obtained in a jug to facilitate the second part where are going to do.

Take a muffin tin and inside each hole put two tablespoons of vegetable oil. I divided the oil I had available equally between the first 3 holes at the top of the pan as you can see from the video. Then I raise it slightly and dropping the oil until the last holes at the bottom of the tray. In this way it will be faster to have the exact same amount of oil in all the spaces of the pan.

Put the muffin pan inside a larger baking sheet (the oil may leak out during cooking), and bake for 15 minutes.

After this time, roll out the pan and put a little bit of batter into each hole, spreading it evenly. Try not to pour the batter onto the baking tray between a hole and the other because this could prevent the growth of puddings.

Bake for another 25-30 minutes.

Your yorkshire puddings will be ready at this point to be enjoyed, whether to accompaing the classic Sunday roast, or with jam or custard. In this case you will need to add 50 g of sugar to the dough and remove the Parmesan and oregano from the recipe.


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