Yorkshire Puddings

There isn’t a more classic pairing with roast beef than Yorkshire Puddings – they’re the perfect match for rich roast beef gravy. This traditional recipe is inspired by an old edition of Home & Gardens cookbook. Yorkies aren’t difficult to make if you follow a few key steps: let the batter rest before cooking and make sure your oven and pan are up to temperature.
Yield 12 Servings Prep. Time 10 min Cooking Time 20 min Total Time 30 min


Here are the following ingredients:

  • 1 cup (250 mL) all-purpose flour
  • ½ tsp (2 mL) salt
  • 1 cup (250 mL) milk
  • 2 eggs
  • Fat from roast pan drippings, melted bacon fat or vegetable oil


Follow these cooking methods/directions: 1. Combine flour and salt in a large bowl. Add milk and eggs; beat with electric mixer just until smooth. Cover and refrigerate for at least 1 hour, or for up to 8 hours, until ready to cook (Note: if refrigerated longer than 1 hour, allow batter to return to room temperature before baking). 2. Pour or spoon in enough fat to make a thin layer of fat in the bottom of each cup of a 12-cup muffin pan; heat the pan in preheated 425ºF oven for 5 minutes.  3. Working quickly and carefully, divide batter among the muffin cups. Bake for 15 to 20 minutes until puffed and golden brown. Serve immediately.