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Sussex Pudding (A Little Different Than Yorkshire Pudding)

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“This is just another version of Yorkshire pudding. It goes well with any meal. Especially with a roast, potatoes, fresh veggies and gravy. When done right they are light and puffy and very GOOD”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 cup all-purpose flour
  • 1 (1 1/4 ounce) package onion soup mix or 1 (1 1/4 ounce) package onion and mushroom soup mix
  • 1 cup milk (at room temperature)
  • 4 eggs (at room temperature)
  • 3 tablespoons hot melted margarine or 3 tablespoons hot melted butter

Directions

  1. Preheat oven to 425°F; rack at mid level.
  2. In a bowl whisk flour, soup mix, eggs, milk and margarine.
  3. Generously grease 8 large muffin tins and place on a cookie sheet. Pour 1/3 cup of batter in each tin.
  4. Bake 25-30 minutes or until puffy and golden brown.
  5. Remove from cups and serve warm.
  6. I find that it sometimes helps to make the batter well in advance of cooking and refrigerate it right up until you want to cook them.
  7. Have muffin tins hot and then proceed as directed. Either way it works!

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