Individual Yorkshire Puddings

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup sifted all-purpose flour
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 6 teaspoons beef drippings


  1. Preheat oven to hot (425°F.).

  2. Sift the flour and salt together and make a well in the center. Drop the eggs and one-third cup of the milk into the well and mix to a smooth dough. Add the remaining milk, stirring very well to give a smooth batter.

  3. Place one teaspoon of hot beef drippings into each of six deep muffin pans or custard cups. Fill the pans or custard cups half to two-thirds full of batter.

  4. Bake for about thirty minutes, until risen and browned.

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