La Cucina di Kat: Yorkshire Pudding

Big Puffy Yorkshire Pudding


I Love Yorkshire pudding (we call them "Yorkies" for short!) These delicious, hollow, puffy little cuties are wonderful smothered in gravy as an accompaniment to any beef roast. The favorite meat I use is Chuck roast because there’s a little more fat and juice! 


Beef drippings from the Roast 

1 Cup Flour
1 Cup Milk
2 Eggs
½ teaspoon Salt
Pinch of Baking Powder

Preheat oven to 425. In a Blender, thoroughly mix together the Flour, Milk, Eggs, Salt and Baking powder. I think it may help to let this mixture reach room temp, but it’s not absolutely necessary. Grease a large 6 cup Muffin pan. Add about 2 tablespoons of fat/drippings from the Roast Pan in each one and put in the hot oven until it reaches “smoking point” (I have set the smoke alarms off doing this – and of course had Guests!) Take it out quickly and distribute the batter evenly over the 6 tins. Put it back in the oven and bake for 20-25 minutes until golden. Opening the oven during baking could make them fall, so just peek at them through the little glass door!



Yikes! Did somebody mention "Yorkies"???

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Aka: “Kat’s Kitchen”. A warm and friendly place to really talk about good food, tell stories and share recipes from days gone by. Good down to earth cooking with an ethnic flair!

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Cubit owner: Katg