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Yorkshire Puddings


Yorkshire Puddings

Yorkshire Puddings

S. Wongkaew

Originating from the north east of England, the Yorkshire pudding was once a substitute for meat in leaner times. The pudding batter was cooked underneath the drippings of roasting meat and would fill many a hungry stomach.

Today Yorkshire puddings are usually served as an accompaniment to roast beef dishes such as this beef rib eye roast with red wine gravy.

Before making this recipe check out an excellent video on how to make perfect Yorkshire puddings every time.


  • 2 extra large eggs
  • 100 mls of milk
  • 1/2 cup of all-purpose flour
  • A pinch of sea salt
  • 12 tsp of Drippings, vegetable oil OR lard
  • Special equipment: 12 cup muffin tin


  1. Combine the eggs, milk and a pinch of salt in a large mixing bowl. Beat with an electric mixer until combined.
  2. Sift the flour into the milk/egg mixture and beat until smooth. Let the batter rest for 20-30 minutes in a cool place but do not refrigerate.
  3. Pre-heat the oven to 400F (200C).
  4. Place 1 teaspoon of drippings, vegetable oil or lard into each muffin tin cup. Place muffin tin in the oven and heat oil until it just starts to smoke but not burn - keep an eye on it while it heats up.
  5. Carefully remove tin from oven and pour about 1/4 cup of the batter into each muffin cup. Place tin back in the oven and bake for 15-20 minutes or until puffed up and golden. Remove from oven and serve with roast beef and gravy.
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