Yorkshire pudding mak tok yorkshire rapeseed oil

Yorkshire Pudding

Yorkshire Pudding

With Mak Tok’s Satay Chilli Paste

Serves 4

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  • 125g Plain flour
  • 3 large Eggs
  • 1 teaspoon per muffin tray hole Yorkshire Rapeseed Oil
  • 190ml Semi-skimmed milk
  • A pinch of salt
  • A pinch of black pepper
  • 2 teaspoon Powdered sugar
  • 1/4 teaspoon Pandan powder


1) Preheat oven to 230°C.

2) Pour Yorkshire Rapeseed Oil into all 12 holes of the muffin tray. Next, heat it up in the oven.

3) Add plain flour, eggs, and milk into a mixing bowl and mix well. Now, separate the batter to two portions: 1 for your traditional Yorkshire Pudding, and the other for the Malaysian twist.

4) For the traditional Yorkshire Pudding, season with salt and pepper. Mix well. As for the Malaysian twist, add powdered sugar and pandan powder to the mixture. Mix well.

5) Remove the muffin tray from the oven and start filling each hole with the batter – making sure to leave a tiny space at the top. Quickly and carefully return the tray into the oven. Leave it to cook and rise for 20 minutes.

6) After 20 minutes, remove the Yorkshire Puddings and serve immediately with some Mak Tok’s Satay Chilli Paste. Allow the Yorkshire Pudding to cool completely if planning to freeze it for future use.

Top tip: The oil needs to be really hot before you pour the batter on it to ensure it will rise. Also, do not open the oven to check the Yorkshire Pudding halfway through the cooking process.

Hmmm...................... Tasty!
My belly is rumbling
Yum Yum
That's dinner sorted

1 thought on “Yorkshire Pudding”

  1. I have always loved Yorkshire Puddings and traditionally they were served with roast beef. When having lunch at my grandparent’s house, grandma always used to save me some to have with golden syrup for pudding! Try it Will, it’s so delicious!

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