Yorkshire Pudding

Sam Jones/Quinn Brein


1/4 cup hot meat drippings
1 cup milk
1-1/4 cup sifted flour
2 medium eggs
1/2 teaspoon salt


When roast is done, remove from heat and keep warm. Heat oven to 450ºF. Pour ¼ cup hot drippings from roast pan into an 8x8x2 inch or 10x6x2 inch baking dish. Place in oven to heat. Pan and drippings should be piping hot before pouring in batter.

Sift flour, then measure out 1-¼ cups. Resift with salt into a bowl. In another bowl, beat eggs until foamy. Add milk. Gradually stir into dry ingredients. Then beat with electric beater for 2 minutes. Pour into hot baking dish and bake for 25-30 minutes. Cut into slices and serve immediately.

NOTE: For individual puddings, pour batter into 12 piping hot muffin tins, each containing 1 teaspoon hot drippings. Bake for 20 minutes.

Variation: 2 medium eggs, 1 teaspoon salt, 1-⅓ cups milk, 1 cup sifted flour. Follow above directions.


6 servings


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Yorkshire Pudding

We had roast beef and Yorkshire Pudding every Sunday for many years. Grandma would make fried chicken for one Sunday in the summer, but back to roast beef and Yorkshire Pudding the next Sunday. My other Grandma loved these cold and put grape jelly on them. Ugh. But this Grandma also put sour cream into a beer. I'm making a roast on Sunday, I should make Yorkshire Pudding while I'm at it. My Mom always used her blender instead of a mixer.

Yorkshire Pudding looks like...

That recipe looks a lot like my mom's "popover" recipe!