Yorkshire Pudding

The classic accompaniment to roast beef.


pan drippings
2 eggs
1 cup milk
1 cup flour
1/4 teaspoon salt


Set the oven at 450 degrees F. Put some of the drippings from the roast beef in a pan. Mix up the batter of eggs, milk, flour, and salt, and pour into the pan with the drippings. Bake for about 30 minutes. When done, the pudding will be puffy and golden brown. Cut in squares and arrange around the roast.

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How much is some? I don't

How much is some? I don't have a measure like that.

My grandmother's recipe (she

My grandmother's recipe (she came here from Yorkshire as a senior citizen) also emphasized the beef drippings--1/2 cup, as I recall her original recipe.
However, not confident about adequate supplies of beef drippings, I have, for decades, substituted 1/8 pound (1/2 a stick) of butter, cut up and melted in the container just before adding the batter. It works just as well as my grandmother's original.
Her recipe also specified 1/2 cup milk and 1/2 cup of water (possibly an economy move in the later 1800s and early 20th century in Yorkshire). I have retained that ratio, as well.
My grandmother also specified one egg, but my mother tended to use 2, and I follow that rule--but one egg will work. However, the Yorkshire pudding that results is, as I recall, thinner, and crustier.
I also vary the time and temperature, using 400 degrees, for 45 minutes to an hour, to coincide with the meat and other items, and that has worked well for us.
We have also recently stopped using salt in the recipe, and that is no problem.

Thanks and cannot wait to

Thanks and cannot wait to give this a try.