What is Yorkshire pudding (and do I want to eat it)?

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Yorkshire pudding may not sound that great, but it’s a wonderful dish to serve alongside roasted meat. It’s definitely something you want to eat.

What is Yorkshire pudding (and do I want to eat it)?

The origin of Yorkshire pudding, like many dishes named after a place, is shrouded in some confusion, though there is no evidence that shows some enterprising cook from Yorkshire was actually the first to make it. Whoever it was, it was probably a cook who noticed that all the delicious juices from roasting meat were falling into the oven instead of into the cook’s belly. Hence the Yorkshire pudding, really just a simple batter, was placed under the roasting meat to absorb the juice and gradually get flavored by it.

It’s a simple dish to prepare any time you roast meat and one that really adds something doughy, salty and wonderful to the dining experience.

Yields 8 puddings

Yorkshire pudding


  • 1 cup flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 cup milk
  • 2 teaspoons salt
  • Cooking spray
  • 4 tablespoons beef drippings or broth


  1. If you have a way to roast meat so that its drippings can fall down, use that to bake the puddings. If not, preheat your oven to 350 degrees F.
  2. Sift the flour and baking powder into a bowl and stir in the eggs, milk and salt.
  3. Beat the batter until there are no lumps.
  4. Pour the batter into greased muffin tins and top with half a tablespoon of beef drippings.
  5. Bake for 20 minutes or until golden brown.

More great sides for meat

Sweet potato fries
Butternut squash souffle
Pumpkin souffle