Yorkshire Pudding

“Don’t be surprised when these end up full of air. That’s just how they are suppose to be.” – Calla Ferre

“These are a fun and different sort of roll to serve with a meal. Traditionally made with beef drippings and topped with gravy, you can also use butter and top with powdered sugar and serve with pie filling or fruit for dessert. In the absence of beef drippings, bacon grease also makes a tasty pudding.” – April Ferre

Yorkshire Pudding

Course: Rolls
Cuisine: English


  • 1 Cup Flour
  • 1/2 Teaspoon Salt
  • 1/2 Cup Milk
  • 1/2 Cup Water
  • 2 Eggs Well Beaten
  • Meat Drippings, Bacon Grease, Butter or Other Fat


  • Sift flour and salt. Mix milk, water, and eggs; beat well. Add egg mixture to dry mixture and beat until smooth. Let stand for 30 minutes.
  • Heat oven to 450 degrees. Add 1 teaspoon fat to each section of a muffin tin (bacon grease works well). Heat muffin tin in the oven until fat is very hot. Pour in batter to fill each cup 3/4 of the way full (batter will sizzle) and bake 20 minutes until crisp and golden. Do not open oven during baking or they might collapse.
  • Serve with thick gravy or sprinkled with powdered sugar. Makes 10 to 12 puddings.

Recipe – Helen Ferre, Updated 2020 – April Ferre