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Cousin Pete's Yorkshire Pudding

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“I grew up with this simple dish that hails from England. Unlike it's name (Pudding), it's a savory side-kick for roastbeef that is lightly crispy on the outside and soft and chewey on the inside. I consider this the "English comfort food". My recipe is from my cousin who's from the Oxfordshire area. Measurements and technique may vary from region to region, but as a rule the ingredients will not. A lot of the English use muffin tins to make individual puddings. It will bubble up while it's cooking and look quite odd. Try not to open the door while it's cooking or it will fall, much like a cake.”

Ingredients Nutrition


  1. Preheat oven to 450 degrees.
  2. Sift flour and salt into a medium bowl then make a well in the middle of it.
  3. Add eggs to the well and beat with wire whisk while slowing adding the milk to the well, pulling in the flour from the sides.
  4. Whisk until all lumps are gone and you have a nice smooth batter.
  5. Pour enough roast drippings or olive oil to cover bottom of an 8X8 glass baking dish about an 1/8 inch deep. (I use olive oil because I usually make pot roasts which leaves me no undiluted grease drippings)
  6. Heat the grease in the hot oven until it's almost smoking (my mom says until it is smoking but I'm too chicken to get it that hot). This is an important step. The grease must be hot when you pour the batter in or it won't turn out crispy.
  7. When the grease is good and hot, remove it from oven and pour the batter into the dish.
  8. Place back into the oven for 20 minute or until golden brown and crispy.
  9. Cut in squares and serve next to your roast with a rich brown gravy.(preferably Bisto).

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