Yorkshire Pudding

Makes 12 servings


  • 4 large eggs (if you don't have large eggs, use enough to equal 1 cup)
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • salt & pepper for seasoning
  • 2 tbsp meat drippings (can also use vegetable or canola oil) to coat baking pan


Mix Batter

  1. Whisk together eggs and milk in a graduated measuring pitcher or bowl until incorporated
  2. Whisk in flour until lumps are removed.  Add salt and pepper for seasoning and whisk until smooth
  3. Cover and chill at least 1 hour


  1. Preheat oven to 450º
  2. In a 9” x 13” baking pan (alternately, you can make these in individual muffin or popover tins), coat with pan drippings
  3. Place the pan in the hot oven to get pan drippings to a smoking point (very, very hot). This should take about 3 minutes
  4. When pan is hot, remove from oven and add batter. (This can also be done in individual tins)
  5. Return to oven and bake 20 minutes or until puffy and golden-brown on top. Try not to open the oven door, or the pudding can collapse!
  6. Slice into squares and serve immediately