Yorkie Beef Pudding

READY IN: 50mins
Recipe by Mary Leverington

I've had this recipe for years. The original version was in Women's Day magazine, but I've changed it to make it more versitile. I fix it most often to use up leftover beef stew or roast, but I've fixed it from scratch many times as well. Both are excellent. If you use the fluted quiche pan, the Yorkshire Pudding will puff up in an interesting pattern.

Top Review by Shae Lin

This was so good!! I used up beef pot roast (Yoopers: To Die for Pot Roast) along with some sliced carrots. Only thing I did different was to add some chopped chives to the "pudding" batter. We all loved it. Thank you for posting.

Ingredients Nutrition


  1. Preheat the oven to 425 degrees F.
  2. Place eggs, milk, salt, and flour in a blender and blend until smooth.
  3. Let rest.
  4. Melt the 2 tablespoons of butter in a saucepan and saute the onion until soft.
  5. Add ground beef and brown well.
  6. Sprinkle the flour over the beef and onions and blend in.
  7. Add water and stir.
  8. Bring to a boil and cook until thickened.
  9. Add garlic powder and Worchestershire.
  10. If the beef was not browned well you may need a beef bouillon cube at this point.
  11. Add salt and pepper to taste.
  12. Stir the vegetables in with the beef and gravy (If you're using leftover beef and gravy, simply heat them together in a saucepan and season to taste. Use 1 cup of leftover gravy and omit the flour and water).
  13. Place the 2 tablespoons of butter in a fluted quiche pan or use a 10" pie plate.
  14. When the butter has melted (watch carefully so that it doesn't burn) remove the pan from the oven.
  15. Give the Yorkshire Pudding another twist on the blender and add to the pan.
  16. Spread the beef and gravy mixture evenly on top within one inch of the edge.
  17. Put back in the oven and bake for 30 minutes or until the pudding is golden brown.
  18. Serve with additional heated gravy if you wish.

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