Tested till perfect Yorkshire Pudding
Yorkshire Pudding
Photography by Maya Visnyei

Yorkshire Pudding

This classic partner to roast beef is just as delicious as ever.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Favourities 2011

Recipe3 out of 5 based on 22 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 1 hour and 15 minutes
  • Portion size 6 to 8 servings


  • 1-1/3 cups 1-1/3cupsall-purpose flour
  • 1 cup 1cuphomogenized milk or 2% reduced fat milk
  • 4 4eggeggs
  • 1 cup 1cupwater
  • 1/3 cup 1/3cuproast beef drippings, (or a combination)
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In bowl, whisk flour with milk. Whisk eggs until frothy; whisk into bowl. Whisk in water until bubbly. Let stand for 30 to 60 minutes.

Meanwhile, heat 13- x 9-inch (33 x 23 cm) metal roasting pan or ceramic baking dish in 400°F (200°C) oven until hot. Add drippings; heat until bubbly (if using butter, do not let brown).

Whisk batter again until large bubbles appear. Pour into hot pan; bake for 20 minutes. Reduce heat to 350°F (180°C); bake until pudding is golden brown and set in centre, 15 to 20 minutes.

Tip from The Test Kitchen: If you make your own beef stock, save the fat you skim off the top and freeze it in an airtight container for up to 3 months. That way, you can make this authentic pudding anytime, without having to make a roast.

Nutritional Information Per each of 8 servings: about

cal 163 pro 8g total fat 7g sat. fat 3g
carb 18g fibre 1g chol 104mg sodium 58mg

% RDI:

calcium 5 iron 10 vit A 4 folate 26
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