Yorkshire Pudding Recipe - Allrecipes.com
Yorkshire Pudding Recipe

Yorkshire Pudding

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"A yummy and traditional addition to the Thanksgiving feast. If you intend to make this on Thanksgiving day, the timing has to be juuuuust right. I would suggest preparing the mixture the evening before, and having it ready while the roast beef is cooking."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
  2. When the roast beef is ready to come out of the oven, ready the mixture.
  3. Preheat oven to 400 degrees F (205 degrees C).
  4. Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2002

Perfect side to my holiday prime rib roast. My wife said the neice and nephew wouldn't like the dinner. Boy! Was she mistaken! When it came time for them to leave, the boy said 'be sure to let us take some of that stuff!' meaning the Yorkshire Pudding. (Now I have to say this nephew is 21 and his sister is 17, so I wouldn't call them 'kids.'

Most Helpful Critical Review
Dec 25, 2007

This was very good, but I cut back on the amount of liquid and only used milk. This was the first time I made this recipe in a dish rather than a muffin pan. I found that I prefer the individual muffins as they come out so much prettier. A good basic recipe that went nicely with our prime rib. Thank you!


10 Ratings

Nov 11, 2002

Pretty good. It stuck in a few places. Be sure to swirl hot fat around pan and then pour batter into center of pan. A nice additon to the usual potatoes.

Nov 11, 2002

This recipe was simple but did not turn out for me - it was tough and not like yorkshire pudding you can buy in the mix. not a keeper for me.

Dec 17, 2011

Served this at a dinner party tonight.....Came out really puffy and nice - Should have served it immediately as it deflated after about 7 minutes. Flavor was very good - could have used a hint more salt...

Sep 08, 2012

This is the traditional English version of Yorkshire Pudding that my English grandmother used to make. She never made her Yorkshire pudding in little cups. We always ate this with roast beef and gravy with English roasted potatoes.

Feb 11, 2014

This recipe was good but I mixed everything in a bowl and used 1 1/2 cups of milk that I heat up for more flavor.The eggs should go into the bowl first and just beat them to break them up.The milk goes in next but make sure you pour in just a little milk at first so you temper the eggs.The last thing you would mix in is the flour. No salt is need because of the salt in the drippings.If you use muffin pans you might want to put the drippings in the mixer if not put the drippings in the baking pan

Sep 26, 2013

I found that adding 3/4 tsp baking powder seems to give it more of a lift. My mum was British and this is what she always did. Also, make up the batter before you put the roast in the oven, then refrigerate it. The colder it is when it hits the drippings, the more it seems to raise!


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  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 19.1 g
  • 6%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 261 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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