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Bread, Side or Appetizer

Yorkshire Pudding

Puddings have ancient roots, and were known in Greece and Rome. By the seventeenth century, Britain had long identified with them, and their were dozen of different recipes for them as savory or sweet meals. If you plan on roasting on a spit (or a roasting pan!), try putting a pan under to catch some of the drippings, and use this recipe.

Serves: 8


  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3 eggs, room temperature
  • 3/4 cup water
  • 1/2 cup beef drippings
  • 3/4 cup milk, room temperature


  1. Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it’s the day before, cover in the fridge overnight).
  2. If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.
  3. Preheat oven to 400 degrees F (205 degrees C).
  4. Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9×12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.


  • Add some grated cheese (A strong Cheddar is good) or diced bacon for something a bit more substantial.


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