Yorkshire Pudding Made by Florence Paget Posted by Ruth Paget
Florence Paget is connecting with her English ancestors with this recipe for Yorkshire Pudding. We eat ours with steak and mashed potatoes. (Step-by-Step Photos Below)
For 6 People
Ingredients:
-1 cup flour
-3 eggs
-1 cup milk
-2 teaspoons iodized salt
-1 cm of olive oil each for 12-cup cupcake pan (To heat separately from batter)
Steps:
1-Preheat oven to 425 degrees Fahrenheit.
2-Place 12-cup cupcake tray in oven with 1 cm of olive oil in each cup. Heat for 25 minutes.
3-Mix flour, eggs, milk, and salt together with a whisk to form a homogenous batter with a nice yellow sheen.
4-When the 25 minutes of oil heating are done, take out the tray. Fill each cupcake mold 2/3 full with butter. (Oil will bubble up through the batter.)
5-Bake the batter for 25 minutes. (The eggs will make the pudding increase to 3 times the size of the batter.)
The photos below illustrate the steps to make this delicious and easy baked good:
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