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
  • 1/2 tsp salt
  • 1/4 C (3 TBL) beef or chicken roast drippings
  • salt and pepper for taste


  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 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. Cover the bottom of a cast iron skillet with 1/4 C roast drippings.  Add vegetable oil if necessary.
  10. Wait until the oven comes up to heat. CAUTION: Oil will be very hot.
  11. When sizzling, add the batter to the pan. It should sizzle as you pour it.
  12. Bake for about 20 to 40 minutes minutes.
  13. Let the pudding rise and get golden brown in color, but not black
  14. Remove from oven and serve immediately.
  15. 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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