Tested till perfect Yorkshire Pudding

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 20 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 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 butter
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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.

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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