Total Time
4hrs 30mins
Prep 4 hrs
Cook 30 mins

My mother-in-law was from Yorkshire. In celebration of my joining the family, she prepared a lovely Sunday roast with all the trimmings...this pudding was a "first" for me and wasn't the last. Whenever I want to do something special for guests, I prepare a lovely Yorkshire Pudding, Marion-style!


  1. Sift together flour and salt; set aside.
  2. In a medium bowl, whisk together eggs and milk.
  3. Add flour mixture, and whisk until combined.
  4. Cover with plastic; chill in the refrigerator for at least 4 hours, or overnight.
  5. When roast has finished cooking, raise oven temperature to 425 degrees.
  6. After roasting pan has been deglazed, pour 1/4 cup reserved pan drippings back into pan.
  7. Heat pan and drippings on top of the stove until very hot, about 5 minutes.
  8. Remove batter from refrigerator, shake or whisk well; quickly pour into hot roasting pan.
  9. Bake until crisp and golden 20 to 30 minutes.
  10. Cut into serving sizes and serve warm with roast beef.
Most Helpful

This was really good and quite easy! I let my milk come to room temperature as well as the eggs. I find that by doing this you get larger and more "fluffy" Yorkshire Pudding. Very tasty and will try again!

Graybert March 09, 2002

This was great! I made it with Prime Rib. It was also fun watching it bake with all the bubbling it did. I made it for our gourmet club and everyone loved it.It tasted great and was really easy to make. I also liked the fact that it was made ahead, sat, and was baked just when the prime rib came out to rest.

Carol Balmer November 11, 2002

Thank you so very much for this recipe. I always make Yorkshire Pudding for Christmas dinner. I love that I can now make the batter ahead of time. It will lighten up the work load a bit. Tastes great!

Robs415 October 29, 2008