Tuesday, October 20, 2009

Yorkshire Pudding

  • 2 C Flour
  • 2 C Milk
  • 4 lg Eggs
  • 1/2 C Butter (you really need to use the real stuff)

Heat oven to 425 degrees. In a 9X13 pan place 1/2 C butter. Place in oven to melt butter completely, be careful to not burn the butter. Pour batter into pan over the melted butter. Bake 35 to 40 minutes or until golden brown. Cut pudding into squares and serve with beef and brown gravy.

Tradition Yorkshire pudding is baked in muffin tins, almost like a popover. Also they use the drippings from the meat instead of butter, I just like the flavor the butter adds to the pudding. I have also seen individual servings baked in ramekins. I use a 9X13 pan because it is easier.



  1. I always wondered what Yorkshire pudding was.

  2. So is it more of a bread than a pudding? sounds interesting.