Yorkshire Pudding

Janice Splaha


This was my Mom's recipe. She was British and although they are not considered good cooks, she was. I grew up loving Yorkshire served with her good home-made gravy.

I never made it while she was alive but after she passed I found her recipe and now I make it often.


★★★★★ 1 vote
4 to 6
30 Min
30 Min


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One c
One tsp
eggs, beaten
One c
Three Tbsp
beef drippings

How to Make Yorkshire Pudding


  • 1Pre-heat oven to 425*F. Sift flour with salt. Add milk gradually, stiring to form a smooth paste. Beat eggs, again and add to flour mixture slowly, using a whisk. Cover and chill for 4 hours.
  • 2Place beef drippings in a 6X9 inch pan and place in hot oven to heat for about 10 minutes. Remove batter from refrigerator, whisk lightly and pour into hot beef drippings pan. Return pan to the oven and bake for 30 to 40 minutes or until it's crisp and golden. Serve around the roast, top with gravy.
  • 3I find it's easter to make the Yorkshire Pudding the second day. After I roast the beef, I remove the 3 tablespoons of drippings and reserve them for the next day. I use the rest of the drippings to make the gravy.

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About Yorkshire Pudding

Course/Dish: Other Side Dishes

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