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Yorkshire Pudding

Yorkshire pudding is a long-time British tradition with a Sunday roast beef. Make it plain or make it fancy.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Brunch, Comfort Foods, side dishes
Cuisine: American
Keyword: yorkshire pudding
Servings: 4 varies
Calories: 314kcal



  • 1/3 cup flour lightly spooned into the measuring cup
  • 1/3 cup whole milk
  • 1 tbsp beef drippings rendered duck fat or oil
  • 1/4 tsp salt
  • 1/2 tsp fresh herbs -OR- 1/8 tsp dried herbs optional


  • Beat egg(s) with a wire whisk until light and fluffy
  • Whisk in milk
  • Whisk in flour and salt until no lumps remain.
  • Let the batter sit for at least 30 minutes (don't refrigerate)
  • Preheat oven to 450 degrees F
  • Place appropriate amount of whatever fat you're using in an appropriate-sized skillet or pan (see NOTES)
  • Place pan with fat in preheated oven. Let the pan/fat heat for about 5-7 minutes or until the fat is very hot and almost at the smoke point (you'll have to keep an eye on this, but I find it's ready in 5 minutes with drippings or duck fat)
  • Pour the batter into the hot pan and bake for 10-15 minutes or until the sides have puffed and are a nice golden brown.
  • The center will fall almost immediately after being removed from the oven--this is normal!
  • Serve immediately.


I HIGHLY recommend using cast iron skillets
For a 2-egg batter, use a 8 or 9-inch skillet. It's better to use the smaller.
For a 3-egg batter, use a 10-inch skillet
For a 4-egg batter, use a 12-inch skillet.


Serving: 1serving | Calories: 314kcal | Carbohydrates: 36g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 617mg | Potassium: 152mg | Fiber: 1g | Sugar: 4g | Vitamin A: 132IU | Calcium: 92mg | Iron: 2mg