Yorkshire Pudding (Recipe)

by Amelia Old
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When you marry an Englishman there is one thing you MUST learn how to make. Yorkshire Pudding. I was abit nervous to try to pull this off. I mean…my husband is English….he grew up with it.  I on the other hand, being southern, grew up with cornbread.  I think I have managed to pull off Yorkshire Pudding every time thus far. The key thing to remember about this recipe is TIMING and practice makes perfect.

I am not really sure where Yorkshire Pudding originated but I did read that the first known recorded recipe for it was in 1737 and was called A Dripping Pudding.  Now, for my American friends…..this has nothing to do with what you know as ‘pudding’. Bill Cosby is not involved.

Yorkshire Pudding is a traditional staple of a British Sunday Lunch and is typically served with a roast beef, roasted potatoes and of course GRAVY. I am still perfecting my gravy so I’ll have to share that recipe at a later date.


I have made these puddings in a couple of different ways. Of course I’ve served them as traditional small servings made in a muffin pan as seen above. But, I have also made it as one large pudding as seen below.


I think Mr. Pretty in the QC was happy about this one.


Here’s one of our recent Roast Dinners


Ok. Now what you were waiting for. The RECIPE.


1 1/2 cups of flour- all purpose

1/2 teaspoon of salt

3/4 cup of milk-I use 2%

3 eggs

3/4 cup of water

Vegetable Oil


Mix flour and salt. Make a well in the center of your flour and whisk in milk followed by the eggs. Add water and whisk again until the mixture is completely blended. It should be the consistency of heavy cream. Set aside, covered, for two hours.

Most recipes call for beef drippings however I use vegetable oil.

Preheat oven to 400 degrees F . In a 12-muffin tin pour a teaspoon of vegetable oil into each well…enough to cover the bottom. Place in the oven until the vegetable oil begins to sizzle. Divide the mixture between each well over the sizzling oil. Careful not to fill the wells to the very top. I usually fill each one a little more than half way full.

The approximate bake time is about 20-25 minutes however keep a close eye on the puddings. Do not open and close the oven checking on them.  You want them to rise properly. Again…this is about perfect timing! Turn on the oven light if necessary. Remove when the puddings are golden brown and the sides of the puddings have risen.


My husband was so pleased with my recipe that he often requests I am in charge of the Yorkshire Puddings when he cooks a Roast. He said mine are better than his. I told him I want that in writing!

I’d love to know if you’ve tried my recipe or feel free to share your own with me!

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