Yorkshire Pudding

Bob: "When I was growing, my mother served Yorkshire pudding at least twice a month. We lived in Oak Park, Illinois, a suburb of Chicago. My father was born in London, Walthamstow, E17, and it was his love of Yorkshire Pudding that caused it to be a mainstay for our beef dinners in America. The recipe that follows was passed from my grandmother (who was born at Bury St. , Edmunds, County Suffolk), to my mother, and to me. "

  • 1 cup flour
  • 2 eggs
  • 1 cup milk
  • 1 tsp. salt
  • 4 tbsp. beef drippings or vegetable shortening
  • 2 cups beef gravy

Mix flour, eggs, milk and salt thoroughly until smooth.

Grease eight-by-eight inch baking pan with beef drippings, or shortening. Preheat oven AND PAN to 450°.

Pour batter into pan and return to oven.

Bake 25-30 minutes or until high dark-brown crust appears at the four corners. When serving Yorkshire pudding to children, they are to be informed that this is the "uppity part" that they would like best. 

Remove from heat, cut into four equal pieces and serve with beef gravy on the side.

Knife and fork are used, dipping each bite in the gravy.

Yorkshire pudding should be served on a full-sized dinner plate (the same as your meat course) and is served just prior to bringing out the main meat dish, vegetables or starches to the table. Serves four. 

–Bob Adams, Phyllis Adams