Recipes > Breads > Yorkshire Pudding

Yorkshire Pudding


  • 6 tablespoons of fat
  • 1 1/4 cups of milk
  • 1 egg
  • 1 teaspoon of salt
  • 1/8 teaspoon of white pepper
  • 1 teaspoon of grated onion
  • 2 cups of sifted flour
  • 2 teaspoons of baking powder


About one-half hour before serving the dinner, pour fat from the roast beef into a baking pan and grease the pan thoroughly. Set where the pan will heat and then place the rest of the ingredients in a bowl. Beat with a Dover egg beater for five minutes and then turn this batter in the well-heated pan and bake in a moderate oven for twenty minutes. When nearly done, baste the pudding with one-half cup of the gravy that is to be served with the beef.


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Mrs. Wilson's Cook Book (1920).

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