This is traditional accompaniment for roast beef. It must be puffy, crisp and golden-brown. It is sliced into squares and served at the same time as the meat, along with roast potatoes and a green vegetable, in the usual English way. The batter is usually baked in a shallow baking idsh, but can be done in muffin pans or other small baking pans of various shapes.


  • 2 eggs
  • 1 c. milk
  • 1 c. flour
  • 1/2 tsp salt
  • Beef drippings (about 1/4 cup)


Beat together eggs and milk. Sift together flour and salt. Stir into egg mixture. Beat batter until smooth and well blended. Pour about 1/4 c. beef drippings into a baking pan (11x7 or 9x9). If the beef was roasted in such a pan, remove meat and keep hot; discard all but 1/4 c. drippings from the pan. Pour batter into pan. Bake in preheated 450 oven for 10 minutes. Reduce heat to 350 and bake 10-15 minutes longer, or until puffy and golden-brown. 4 servings.

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Submitted 6/13/05.
Source: Woman's Day Encyclopedia
Submitted By: Ruth A. Burbage
Yorkshire Pudding