International Food Recipes

Yorkshire Pudding Recipe

Recipes by Ethnicity:

African Recipes
Argentinean Recipes
Brazilian Recipes
British Recipes
Caribbean Recipes
Chinese Recipes
Costa Rican Recipes
Danish Recipes
Egyptian Recipes
French Recipes
German Recipes
Indian Recipes
Irish Recipes
Israeli Recipes
Italian Recipes
Korean Recipes
Mexican Recipes
Middle Eastern Recipes
Moroccan Recipes
Nepalese Recipes
Polish Recipes
Portuguese Recipes
Russian Recipes
Spanish Recipes
Swedish Recipes
Thai Recipes
Turkish Recipes
United States Recipes
Vietnamese Recipes

Clotted Cream
English Crumpets
Steak and Kidney Pie
Christmas Pudding
Spotted Dog
Toad in the Hole
Yorkshire Pudding


rachael ray acai

Yorkshire Pudding


1/2 lb of plain white flour
1 pint of full cream milk

1/4 teaspoon of salt
2 good tablespoons of
dripping from the beef

2 eggs

Sift the salt and the flour into a large bowl or basin. Make a well in the center and break the eggs into it. Add a small amount of milk and stir in the flour. This should be a gradual process bringing the flour down from the sides and adding more milk as is nessesary.
You should end up with a stiff batter consistancy. Beat this well for about 5 minutes adding the rest of the milk. Cover and leave to stand for 30 minutes. Put the dripping into a large Yorkshire pudding tin. Heat this in the oven until the dripping is hot, as in smoking hot. Quickly pour the batter in minding for hot splashes of dripping and place in the top of the oven. 425 F. or gas mark 7 until it is nicely browned on the top. Turn down the heat to 375 F. or gas mark 5 and continue cooking on the bottom of the oven for 10 - 15 mins. Serve with a good onion gravy.