Yorkshire Puddings, General Tips Yorkshire Pudding Recipe 2
Seasoned Pudding Susan Reddys Yorkshire Pudding
Savoury Yorkshire Pudding Tip from Susan Reddy
Yorkshire Pudding (Mrs Beetons) Grannys Yorkshire Pud with Onions
Yorkshires Pudding Recipe1  




Eileen Morgan: Here's my mom's recipe:


6-8 slices of bread
3 medium onions, chopped
1 egg
sage (season to taste)
salt & pepper
1 cup quaker oats
1 tbsp flour
Preheat oven to 400 degrees. Pour boiling water over bread, soak & then drain well. Boil onions until tender; drain well. Mash bread, onions together; add egg and mix well; add all other ingredients & mix. Put mixture into a baking dish (can't remember if you're supposed to grease the dish or not); drizzle dripping from pork roast over top; bake 40-50 minutes. Slice, serve with lots of gravy & enjoy! Serves 8, or in my case, 3 (one daughter doesn't like it so there's lots for us that do!)

Should you decide to compile a Yorkshire cookbook, I'd have no objection at all to your including this recipe. In fact, I'd insist! I believe the world should know about this dish!!!



8 oz suet
8 oz breadcrumbs
2 fairly large onions
1 tablespoon coarse oatmeal
Salt and pepper
1 teaspoonful sage
1 or 2 eggs

Chop onions and suet very fine, grate bread, add other dry ingredients and mix together with well-beaten eggs.
Bake in well greased tin for half-an-hour.

Very nice with roast duck or pork.

Miss Roberts, Bradford.



1/2 lb./2 US cups plain/all-purpose flour
1/4 teaspoon salt
2 eggs
1 pt./2-1/2 US cups milk
2 tablespoons dripping [drippings from roast meat]
Sift flour and salt into basin.
Make a well in centre of flour and break egg into this. Add about a gill [5 fl. oz.] of the milk.
Stir gradually, working the flour down from the sides and adding more milk, as required, to make a stiff batter consistency.
Beat well for about 5 min. Add the rest of the milk.
Cover and leave to stand about 30 min. [I let it stand in the fridge]
Put the fat into a Yorkshire pudding tin [lasagne pan] and heat in oven until hot.
The fat should just be beginning to smoke.
Quickly pour in the batter and put on the top shelf above the meat.
Finish off below the meat on a lower shelf. Or bake at 425 until brown (about 20-25 min.), then 375 about 10-15 min.
You may also pour the batter into muffin pans and cook for about 20-25 mins. total.
Finished product will be puffy and brown on the high parts, rich golden yellow otherwise.
Serve with dinner or as a sweet [dessert] with jam spread on it.
Properly made Yorkshire pudding, served promptly out of the oven with
a good gravy, is the eighth wonder of the world.


My father came from Leeds, Yorkshire, & their family always ate the yorkshire pudding first with beef gravy, this was to fill everyone up so that the beef would go further . Believe it or not, he liked it with a scattering of currants in it. To this day I make yorkshire pudding with roast beef and my children and my grandchildren love it, and we have also convinced the son-in-laws and daughter-in-laws to love it also. All my daughters carry on the tradition.

1 cup of flour
2 eggs
1 cup of milk
Mix eggs and milk together, beat well.
Gradually add egg mixture to flour and salt. Beat Well (no lumps).
Let stand a while before cooking, Pre-heat oven to about 450, heat a small amount of shortening, in shallow pan, approx. 9" x 13", or individual pans, (I purchased mine years ago when back for a visit) when the fat is spluttering add mixture and put back onto the top shelf of the oven.
It takes about 20 mins.
It is hard to describe how it should look, but it should have risen around the edges and in the middle, and should have browned.
It should be eaten as soon as possible.
I always have to double the recipe!
-Incidentally I now use skimmed milk and you can't tell the difference.
Audrey, Illinois, USA


4ozs plain flour (US=All purpose flour)
A pinch of salt
1 egg
1/2 pint of milk & cold water (1 1/4 cups US)

The standing in a cool place to let it "settle" is essential. And one other essential secret (promise not to tell another soul) is to beat in a tablespoonful of cold (iced) water into the batter just
prior to pouring it into the hot beef fat. This puts sufficient air into the mixture to make it rise and give it that lovely crisp top.

Roy Smith Melbourne Australia

From Susan Reddy:
Most Yorkshire women I know don't measure their ingredients, but here's one from the Good Housekeeping Cookery Encyclopaedia from 30 years ago -

Yorkshire Pudding "A batter pudding traditionally eaten with roastbeef. In Yorkshire it is usually served separately, before the meal, accompanied by some of the hot beef gravy, but in much of the rest of the country the pudding is served with the meat. It may be cooked either in a separate tin, or round or under the joint. If preferred, the mixture can be made up as small individual puddings or popovers."


4 ozs/1 cup plain/all-purpose flour
A pinch of salt
1 egg
1/2 pint/1-1/4 US cups milk & cold water
Heat the oven to 425 degrees F or gas mark 7 (220 degrees C.)
Sieve the flour & salt into a bowl.
Make a well in the centre and add the egg.
Add half of the liquid, a little at a time, mixing with a wooden spoon from the centre outwards and gradually drawing in the flour.
Mix until smooth and stir in the remainder of the milk.
(I use a mixer & iced water & milk, & leave batter to stand for at least half an hour before cooking).
Pour 1 tablespoon of the dripping from the meat pan into the Yorkshire pudding tin or shallow fireproof dish, (return it to oven for 2 minutes).
When it is really hot, pour in the batter and bake in a hot oven (425F or gas mark 7) for about 40 minutes.
Serve cut in squares, as an accompaniment to roast beef, etc. (if making popovers, cook for about 20-30 minutes)
The Yorkshire Pudding should be a nice golden brown colour, not black!

TIP FROM SUSAN REDDY & a bit of Yorkshire dialect:

Yorkshire Pudding & Ice cold Water - perfect together

My Mom always adds iced (cold) water & so do I, an mi puddins cum aht abaht 12 inches high (as big as elephants ears but not as tough.)

Yer'll 'ave to excuse our Tana, shi's recoverin from t flu & 'as 'er 'ead a bit stuffed up a think, then thiz all t mulled wine and t brandy shi's bin talkin abaht (shi's probubbly bi 'avin a sup of it an all, one spoonful for t Fruit cake & two spoonfulls for our Tana)


8oz plain flour
Salt and freshly ground black pepper
8 eggs
1 pint milk
2 oz good dripping.....(the fat and juices left from a cooked joint)
2 white onions (peeled and sliced)
250ml (9fl oz) red wine
400ml (14fl oz) fresh beef stock
Serves 4

Granny knows best, especially when making Yorkshire puddings. (However there are some golden rules to follow: TIPS: you must cook on a high heat first, then turn the oven down: and you mustn't open the oven door at all for the first 20-25 minutes. And for the most successful results, make your mixture a day in advance and leave it to rest in the fridge.)

Place the flour and some seasoning into a bowl.
Add the eggs, mixing in with a whisk, and then the milk, mixing slowly to prevent lumps forming.
At this point, put the bowl in the fridge overnight covered with some cling film.
Preheat the oven to 220C/425F/gas mark 7.
Take four non-stick Yorkshire pudding tins (about 5in in diameter).
Put a little of the dripping in each of the tins, but don't use it all.
Put the tins into the oven.
Before you add the mix to the tins, the fat should be smoking hot.
As you pour in the mix, so that it fills the tins to the top, the mix should seal on the edges.
Working fast, place them back in the oven, close the door and leave it closed for about 20-25 minutes.
Meanwhile, cook the onions in a pan in the remaining dripping, for about 10 minutes, then add the wine and stock.
Reduce until you have a nice thickened mixture: about another 10 minutes or so.
Season well.
Turn the oven down to 190C/375oF/gas mark 5 and cook the Yorkshires for a further 10 minutes to set the bottom of the puds thoroughly.
Remove from the oven, place on plates, and serve the thick onion gravy in the middle..... DELICIOUS!

Garry Stockdill,
Yorkshire, England.