Nanna's Yorkshire Pudding

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“These are my nanna's and mother's Yorkshire pudding recipes. I guess the problem with traditional recipes is that they are seldom very accurate. This does not produce a "popover" style Yorkshire pudding like I have found in North American restaurants. The result of the recipes below is the more traditional style--slightly eggy, and "fallen." My siblings and I MUCH prefer it this way. Batter resting time not included in preparation time.”
1 batch

Ingredients Nutrition

  • 2 ounces flour
  • 12 pint milk
  • 2 eggs, well beaten
  • 1 ounce fat or 1 ounce dripping


  1. In a bowl combine flour and salt.
  2. With a handheld mixer add the milk, in a stream, until smooth.
  3. Add water and eggs and beat until combined well and bubbly.
  4. Let stand, covered, at room temperature for 1 hour.
  5. Preheat oven to 450°F
  6. Divide drippings among six muffin pan cups.
  7. Heat the cups in the oven until almost smoking.
  8. Beat batter until bubbly and divide among muffin cups.
  9. Bake 10 minutes in lower third of the oven without opening the oven door.
  10. Reduce oven temperature to 350 degrees F and continue to bake for another 10 minutes until puffed, crisp and golden brown.
  11. Serve immediately.
  12. MUM'S YORKSHIRE PUDDING 1 cup flour 1 cup milk 2 eggs salt & pepper Put fat from roast into glass pie plate or use vegetable oil. (Be generous.) Mix listed ingredients together. Cook in 450F oven for 25 minutes.

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