Yorkshire Pudding

Ingredients

• 1.500 ml flour
• 2.5 ml salt
• 3.3 ml sugar
• 4.4 eggs, slightly beaten
• 5.250 ml milk, use water or pareva milk for kosher
• 6.250 ml water
• 7.beef drippings, from roast

Method

1. 1.Combine the flour, salt and sugar in a large bowl.
2. 2.Make a well in the centre.
3. 3.Add the eggs and the milk.
4. 4.Stir into a smooth paste.
5. 5.Slowly add the water and with a wire whisk, beat until mixture is thick and creamy.
6. 6.Leave to rest for 1–2 hours in fridge.
7. 7.Pre-heat oven to 450°F (230°C).
8. 8.Put a teaspoon of dripping in each section of a pattypan (muffin tin).
9. 9.Heat the drippings in the oven.
10. 10.When the drippings are very hot, pour a little batter into each section halfway.
11. 11.Fill the pattypan sections halfway.
12. 12.Return to oven and bake for 25–30 minutes until well risen and golden brown.
13. 13.Serve immediately with roast beef and lots of gravy.

Notes

• If you wish to keep the Yorkshire pudding kosher, use water or pareva milk instead of the milk.
• The batter must rest for at least 1 hour in the fridge before baking — do not skip this step.
• Appears on the same page as the Roast Beef recipe (page 29) as a natural accompaniment.
• Source: page 29 (bottom) of Adobe Scan 24 Feb 2026.pdf.