top of page

Yorkshire Pudding

(by Yasmine Barrett)

(adapted from A Taste of Yorkshire in Food and Pictures)

4 rounded T. flour

1/2 t. salt

1 large egg, beaten

1 c. milk

cold water

boiling hot meat drippings

Sift flour and salt.

Make a well in the center.

Add the egg and half the milk, mixing to a smooth paste.

Beat for 5 – 10 minutes, add remaining milk, and beat 5 minutes more.

Thin with cold water to the consistency of thick cream.

Preheat oven to 400 F.

In an 8-in. square pan, heat 1 large T. beef drippings.

Just before pouring in the batter, add a few drops of cold water to the batter and stir with a fork.

Bake for 30 minutes at the top of the oven.

Serves 4.

(Read Petals of A Yorkshire Rose, the story that accompanies this recipe.)

Recent Posts

See All

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

(by Natalie Hirt) (In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk olive oil 1 jalapeno, diced (seeds or no seeds, your prefe

bottom of page