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5 from 3 votes

Yorkshire Puddings with Ice Cream & Golden Syrup

Yorkshire Puddings served with ice cream and golden syrup.
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 -8
Author Camilla


  • 2 Eggs mine were 100mls
  • Equal volume plain white flour eg 100mls
  • Equal volume milk eg 100mls
  • Pinch of salt
  • A few dots of lard
  • Vanilla Ice Cream
  • Golden Syrup


  • Preheat the oven to 220°C.
  • Place 4 tiny knobs of lard into a four hole Yorkshire Pudding tin.
  • Place tin in the oven for about 15 minutes until lard is smoking hot.
  • Sift flour and salt into a bowl and make a well in the centre and add the eggs.
  • Whisk the eggs and slowly combine the flour from the side.
  • Once combined gradually whisk in the milk.
  • Transfer batter to a jug for ease of pouring.
  • With the oven shelf pulled out slightly, quickly fill the Yorkshire Pudding tray holes 3/4 full and push shelf back into oven.
  • Bake for 10 – 15 minutes until golden brown, do not open the oven door at any point before or they will collapse!
  • Once out of the oven top with a generous scoop of vanilla ice cream and a drizzle of golden syrup.