New England Yorkshire Pudding To Die For Recipe

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New England Yorkshire Pudding to Die For

barbara hale


In small town New England,we actually had a women at our church who was from England.She once shared this recipe with my mother and it was immediately put in the fav box!It's really not difficult to make and is always(!!!) well recieved as a treat to a roast.Having the meat drippings hot is critical,as explained below.Enjoy! I hope it gets into your fav box too!

★★★★★ 1 vote
one 9x12 baking pan
10 Min
30 Min


2 c
all purpose flour
1 tsp
2 c
whole eggs
roast drippings with added butter to cover bottom of the pan well.


1Oven to 400.Remove your roast(if your having one)from the oven and place on a platter,cover it with foil.Leave your meat drippings and fat in the baking dish.Add a little additional butter so that the bottom is covered.
2Put flour,salt,milk and eggs in a mixing bowl.Beat well.
Put your drippings in the oven for just a couple of minutes,so they are sizzling hot but not burning.
3Remove from oven.Pour the flour mixture right into the hot drippings,taking a knife and swirl the batter and drippings slightly a couple of times.Then quick,into the oven to bake.
It will puff up beautifully-almost like a popover.Do not open the oven door till almost done and you are just checking it.It gets crispy and brown on the edges.
4Cut in squares with a sharp knife when done.Can serve it around a platter with the meat roast or on a separate plate,covering any leftover's with foil to keep it warm.Yum and yes-to die for!

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Eggs
Regional Style: English