Recipes > Miscellaneous Recipes > Yorkshire Pudding

Yorkshire Pudding


  • 7 ounces of flour
  • 1 teaspoonful of salt
  • 1 1/2 pints of milk
  • 3 eggs well beaten


Put the flour into a bowl with the salt; mix it smoothly with enough milk, say half a pint, to make a smooth, stiff batter; then gradually add enough more milk to amount in all to one pint and a half, and the eggs; mix it thoroughly with an egg-whip, pour it into a well buttered baking pan, bake it in the oven one hour and a half, if it is to be served with baked beef; or if it is to accompany beef roasted before the fire, one hour in the oven, and then half an hour under the meat on the spit, to catch the gravy which flows from the joint. To serve it cut it into pieces two or three inches square before taking it from the pan, and send it to the table on a hot dish covered with a napkin, with the roast beef.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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