Recipes > Rice, Cereals, Grains > Yorkshire Pudding

Yorkshire Pudding


  • 4 eggs
  • 1/2 pound of Allinson fine wheatmeal
  • 1 pint of milk
  • pepper and salt to taste
  • 1 ounce of butter


Thoroughly beat the eggs, make a batter of them with the flour and milk, and season it. Well butter a shallow tin, pour in the batter, and cut the rest of the butter in bits. Scatter them over the batter and bake it 3/4 of an hour. Serve with vegetables, potatoes, and sauce. To use half each of Allinson breakfast oats and wheatmeal flour will be found very tasty.


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Dr. Allinson's Cookery Book (1915).

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