These are not usually made as a dessert, but made to accompany roast beef.


  • 5 oz Flour
  • pinch salt
  • l large egg
  • 10 fl.oz milk
  • beef dripping (if not available any lard, or fat can be used)


Sift the flour and salt in a bowl.
Place about a tablespoon of the dripping in a roasting tin. Put in oven at 425 for 5 minutes til pipping hot. Working quickly remove tin and pour in the batter and pop back in the oven. They are cooked when well risen, puffy and golden brown, about 40-45 minutes.

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Submitted 6/13/05.
Source: My cookbook
Submitted By: Dorothy Painter
Yorkshire Pudding