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Yorkshire Pudding

Yield: 6 servings 1x
Prep: 2 hours 10 minsCook: 25 minsTotal: 2 hours 35 minutes


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 4 whole eggs
  • 1 1/4 cups whole milk
  • 4 tablespoons rendered beef fat from cooking beef, or an equal amount of olive oil if beef fat is not available (however – for the best flavor – we recommend the beef fat)


  1. Whisk flour, salt, eggs and milk to form a batter. Don’t worry about any lumps. Cover and refrigerate for at least two hours covered.
  2. After two hours, preheat oven to 450 degrees F.
  3. Add beef fat to a 9X12 roasting pan and place in hot oven for 5 minutes.
  4. Quickly, pour cold batter into hot fat and close the oven door quickly.
  5. The batter will puff and rise with high and low areas. Do not open oven during this process but check progress through oven window.
  6. The pudding should take about 25 minutes but check after 20 minutes, again through the window.
  7. Once the batter stops puffing and the top starts to get browned, remove from oven and serve immediately with roasted prime rib of beef.
  8. Some of the pudding will deflate which is totally fine!

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© Author: A Family Feast
Cuisine: English Method: baked