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Cooking With Chef Hermann: Traditional Yorkshire Pudding

Traditional Yorkshire Pudding (6 Servings)


  • 3/4 C All-Purpose Flour
  • ½ tsp Salt
  • 3 eggs
  • ¾ C Milk
  • ½ C Pan drippings from roast beef, or other fat


Pour pan drippings (or fat) into a 9 inch pie pan or baking dish.  Place the dish in a 450 F oven and get the drippings smoking hot.

Sift together the flour and salt, set aside.  In another bowl, beat together the eggs and milk until light and fluffy.  Stir in the dry ingredients until just combined.

Pour the batter into the hot pan and cook until the batter is puffed up and dry, about 15-20 minutes