Yorkshire Pudding

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“My mother-in-law was from Yorkshire. In celebration of my joining the family, she prepared a lovely Sunday roast with all the trimmings...this pudding was a "first" for me and wasn't the last. Whenever I want to do something special for guests, I prepare a lovely Yorkshire Pudding, Marion-style!”
4hrs 30mins

Ingredients Nutrition


  1. Sift together flour and salt; set aside.
  2. In a medium bowl, whisk together eggs and milk.
  3. Add flour mixture, and whisk until combined.
  4. Cover with plastic; chill in the refrigerator for at least 4 hours, or overnight.
  5. When roast has finished cooking, raise oven temperature to 425 degrees.
  6. After roasting pan has been deglazed, pour 1/4 cup reserved pan drippings back into pan.
  7. Heat pan and drippings on top of the stove until very hot, about 5 minutes.
  8. Remove batter from refrigerator, shake or whisk well; quickly pour into hot roasting pan.
  9. Bake until crisp and golden 20 to 30 minutes.
  10. Cut into serving sizes and serve warm with roast beef.

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