Margarita's International Recipes


Yorkshire Pudding

I grew up eating popovers but I'd never eaten or cooked a Yorkshire pudding before. To me they seem very much like popovers. My attempt at making them, however, wasn't too successful and I ended up burning several of them. No matter, I've never liked popovers that much any way.

Yorkshire Pudding


  • 2 eggs
  • 1/2 tsp. salt
  • 1 cup flour
  • 1 cup milk
  • 2 Tbsp. roast beef drippings or bacon fat, heated so it's liquid


Using an electric blender, combine eggs, salt, flour and milk until smooth. Refrigerate for about 1 hour.

Preheat oven to 400°F.

Pour drippings on the bottom of a non-stick muffin pan or individual ramekins. Blend the batter until smooth again and then pour into the pan, filling about 2/3rds. Place in the oven and cook for 15 minutes. Reduce heat to 375°F and bake until the tops have risen, about 15 minutes.

Adapted from a recipe in Foods of the World: The Cooking of the British Isles.

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