Yorkshire Pudding
Serves 4·Added 5 May 2026 by Tom Melhuish
Side
Ingredients
| 3 | oz | plain flour(75 g) |
| 1 | egg | |
| 3 | fl oz | milk(75 ml) |
| 2 | fl oz | water(55 ml) |
| salt and freshly milled pepper | ||
| 2 | tablespoons | beef dripping(for the roasting tin) |
Method
1.To make the batter, sift the flour into a bowl, make a well in the centre, break an egg into it and beat it, gradually incorporating the flour, milk, water, and seasoning.
2.About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C).
3.Place the gratin dish or roasting tin on a baking sheet on a free shelf, adding the dripping.
4.After 15 minutes remove the meat and leave on one side to rest.
5.Place the pudding tin over direct heat while you pour the batter into the sizzling hot fat.
6.Return the tin to the baking sheet on the highest shelf (or second highest, if you have roast potatoes on that one).
7.Bake for about 25–30 minutes until risen, crisp, and golden. Serve as soon as possible.
Recipe Notes
AI · may be inaccurate
Tips
The best container for Yorkshire pudding is a cast-iron enamelled gratin dish. For 8 people, make double the mixture and use two dishes, or use an 11 x 7 inch (28 x 18 cm) solid roasting tin.
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