Return to Content

Yorkshire Pudding for a Crowd

Yorkshire Pudding for a Crowd
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes 12 or more generous wedges.

Kate serves this Yorkshire Pudding with her husband's favorite birthday dinner She makes it while the beef is roasting.

Ingredients:

  • 10 eggs
  • 2 tablespoons beef fat, melted (from roast beef)
  • 1 quart milk
  • 4 cups flour
  • 2 teaspoons salt

Instructions:

Beat the eggs well, until completely blended. Add melted beef fat. Add milk, flour, and salt, and beat together. Let stand for about 1 hour. Pour into a buttered 12- by 16-inch roasting pan and bake about 1 hour at 375 degrees F, or until pudding is puffed and browned. Serve at once. Note: This recipe can be halved and made in an iron skillet.
Updated Wednesday, September 19th, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111