Sussex Pudding (A Little Different Than Yorkshire Pudding)

READY IN: 35mins
Recipe by Bergy

This is just another version of Yorkshire pudding. It goes well with any meal. Especially with a roast, potatoes, fresh veggies and gravy. When done right they are light and puffy and very GOOD

Top Review by Baby Kato

Wow Bergy, these are amazing, thank you so much for sharing your recipe with all of us. Different enough from Yorkshire Pudding to count as a new family favourite. Another alternative for roast beef. These are just wonderful, great flavour, they rise really well and absorb the gravey beautifully. I wish I could give you more than 5*'s...they deserve 10*s....Kudos

Ingredients Nutrition

  • 236.59 ml all-purpose flour
  • 35.43 g package onion soup mix or 35.43 g package onion and mushroom soup mix
  • 236.59 ml milk (at room temperature)
  • 4 eggs (at room temperature)
  • 44.37 ml hot melted margarine or 44.37 ml hot melted butter


  1. Preheat oven to 425°F; rack at mid level.
  2. In a bowl whisk flour, soup mix, eggs, milk and margarine.
  3. Generously grease 8 large muffin tins and place on a cookie sheet. Pour 1/3 cup of batter in each tin.
  4. Bake 25-30 minutes or until puffy and golden brown.
  5. Remove from cups and serve warm.
  6. I find that it sometimes helps to make the batter well in advance of cooking and refrigerate it right up until you want to cook them.
  7. Have muffin tins hot and then proceed as directed. Either way it works!

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