Yorkshire Pudding

by on April 8, 2012 » Add the first comment.
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  • 1 CU (120 g) of plain flour
  • 3 eggs
  • 1 C (8 FL OZ) milk
  • Sat and pepper to taste
  • 1/4 C (3 TBL) beef or chicken roast drippings


  • Weigh 4 eggs (eg) 240 gm
  • Weigh out an equal amount of AP flour (eg) 240 gm
  • Weigh out an equal amount of whole milk (eg) 240 gm
  • Sat and pepper to taste
  • 1/4 C (3 TBL) beef or chicken roast drippings


  1. About 30 minutes before serving, place skillet in a COLD oven
  2. Turn heat to 425 degrees F or 220 C.
  3. Preheat oven and large cast iron skillet or heavy muffin pan to 425º
  4. Use a sieve to sift the flour in a bowl.
  5. Create a “well” or a hole in the middle of the flour.
  6. Break the eggs and place it in the hole.
  7. Mix the eggs and flour thoroughly, but do not overmix
  8. Add the milk and salt. Try to make a smooth mixture with everything
  9. Let mixture rest for 30-60 minutes
  10. Cover the bottom of a HOT cast iron skillet with 1/4 C roast drippings.  Add vegetable oil if necessary.
  11. Wait until the oven comes up to heat. CAUTION: Oil will be very hot.
  12. Add the batter to the pan. It should sizzle as you pour it.
  13. Bake for about 20 to 40 minutes minutes – until raised and browned
  14. Let the pudding rise and get golden brown in color, but not black
  15. Remove from oven and serve immediately.
  16. If the pudding sits for a while or if you wait, the pudding may get soggy.


  • See also “Dutch Baby”
  • Yorkshire pudding is a tradition staple food in British Sunday dinners. It’s mainly served as a side dish, usually served with beef roast or chicken.

Find more like this: Appetizers and Sides, Breads, Pasta, Potatoes, Starches, World Cuisine

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