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Yorkshire pudding recipe. Here we have a traditional Yorkshire Pudding recipe.

Traditionally in Yorkshire itself, we served the pudding as a separate course before the main event of roast beef, vegetables and roast potatoes. There is a saying that goes: "Them that eat most puddin, gets most meat." The idea was to fill your guests up with this so they didn't have much room left to eat the more expensive meat.


  • 1/2 lb of plain white flour
  • 1 pint of full cream milk
  • 1/4 teaspoon of salt
  • 2 good tablespoons of dripping from the beef
  • 2 eggs


Pre-heat your oven to 425 F, 220 C or gas mark 7. Sift the salt and the flour into a large bowl or basin. Then make a well in the centre and break the eggs into it. Add a small amount of milk and stir in the flour. This should be a gradual process bringing the flour down from the sides and adding more milk as is necessary.

You should end up with a stiff batter consistency. Beat this well for about 5 minutes adding the rest of the milk. Cover and leave to stand for 30 minutes.

While the batter is standing, put the beef dripping into a large Yorkshire pudding tin, or a 2 inch high sided round cake tin. Heat this in the oven until the dripping is hot, as in smoking hot.

Once hot, take the dripping out of the oven and quickly pour the batter in minding for hot splashes of dripping. Now place it in the top of the oven until it is nicely browned on the top edges. Being as this is made with plain flour it will not rise. It is not supposed to. The batter should climb up the sides of the pudding dish a small amount, giving you a large, crispy on the top edges, "bowl" effect.

Lastly, turn down the heat to 375 F. or gas mark 5 and continue cooking on the bottom of the oven for 10 - 15 mins. This is to make sure the batter inside is cooked and not runny or soggy. Serve with a good onion gravy.

Not so traditional Yorkshire pudding recipe, but try it, it's a good'un

Make pudding as above. Cook until they look very well browned but not burnt! Once they are well crisp, stick them on a plate and fill with a good winter / thick soup. Use the pudding as an edible bowl! Its great! This for of edible base / plate / vessel has links way back to Medieval times. Although rumour has it that it was bread that was used with the top crust having been removed. This is said to be where calling folks "The upper crust" came from, as it was often at banquets one saw this.

Now we are making a meal of Yorkshire Puddings!

Make pudding as above. Make a simple mince beef with onions and gravy. Vegetables and potatoes may be added as well, carrot and peas are good for me. Fill the pudding with all that you have cooked and maybe you might want to enhance the flavour with a little Worcestershire sauce. It makes for a very satisfying and tasty meal for all the family. Makes a good change to shepherd's pie.

I might say also that gravy with a touch of Worcestershire sauce in it never goes amiss on my table. Another and very much a flavour enhanced gravy can be made with a couple of tablespoons of Harvey's Bristol Cream or other nice sherry added to it.

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