2 cups milk

5 eggs

2 cups flour

1 teaspoon salt

1/2 cup hot beef fat or roast drippings


Preheat the oven to 375°.

Place the milk, eggs, flour, and salt in the blender and blend until smooth. Alternatively, you may use a food processor or mix the ingredients until smooth in a mixer or with a wire whisk.

Pour the drippings into a 9 x 13" shallow glass baking dish or a 12" cast iron pan. Put the pan in the preheated oven for a few minutes to insure that the oil is hot, then remove from the oven and immediately pour the smooth batter into the pan. Return the pan to the oven and bake 30-45 minutes or until puffed and brown.

Serve with roast beef, mashed potatoes, and beef gravy.

Note: Depending on the type of roast you use, you may not get enough fat; if you don't, you may add shortening or vegetable oil to make up the difference. Just make sure you don't skimp on the fat; this is not a low-calorie item and the pudding won't puff properly or become crisp without the drippings or fat. If you need something low calorie, this isn't the dish!

Final Product

Yorkshire Pudding


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