Yorkshire Pudding

Yorkshire Pudding

Roast beef just isn’t a proper roast beef dinner without Yorkshire pudding (sometimes called batters) and gravy. They use a few basic ingredients- milk, eggs, flour and salt. My daughter is always appalled if I take a shortcut and don’t make the puddings with a roast:)

  • 2 eggs
  • 1 teaspoon salt
  • 1 1/3 cups milk
  • 1 cup flour

(Yorkshire pudding turns out best if you prepare the batter ahead of time, allow it to rest for a while, and then beat it again. The more air beaten into the batter, the better it seems to turn out.)  Preheat oven to 450F.  When hot, put the greased muffin tins (or a shallow baking pan) into the oven to get hot. Beat the eggs until light in colour, and add the salt and milk. Beat in the flour (I use a wire whisk) until the batter is smooth. Drop the batter into the hot, well-greased pans (the batter should be at least 1/2 inch deep) and bake for 20-30 minutes. The fat will make your oven a bit messy, but the taste is worth it. Makes 1 dozen individual Yorkshires.

Serve hot with your roast. Leftovers can be eaten with butter and syrup or jam. If you are curious about the origins of Yorkshire pudding, click on this link.


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