Yorkshire Pudding with Horseradish Cream

Hook & Ladder Winery

2134 Olivet Road
Santa Rosa, CA 95401

Yorkshire pudding is one of the essential side dishes for a traditional English Sunday Roast. This mouthwatering savory pudding expresses hearty and rich textural qualities and flavors. It's perfectly paired with a rich New World wine like Malbec or Cabernet Franc.

Yorkshire Pudding

  • 2 1/2 cups milk, at room temperature
  • 6 eggs, at room temperature
  • 8 ounces all-purpose flour
  • 1 tablespoon salt
  • Oil as needed
To prepare the Yorkshire pudding, in a blender, combine the milk, eggs, flour and salt and blend until smooth. Let stand for 2 hours.

Preheat the oven to 450°F.

Pour a small amount of oil (about 1/4 inch) into each well of a muffin pan. Place in the oven and heat for 8 to 10 minutes.

Remove the pan from the oven and fill the wells halfway with the batter. Bake until puffed and golden, about 18 minutes. The puddings will collapse after cooling. 

Horseradish Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon red wine vinegar
  • 2 tablespoons salt
  • 1 tablespoon freshly ground pepper
To prepare the horseradish cream, in the bowl of an electric mixer fitted with the whisk attachment, combine the cream, horseradish, vinegar, salt and pepper and beat until medium peaks form. 


  • Rare roast beef, sliced
  • Cooked peas
  • Cooked baby carrots
To serve, add 2 ounces rare roast beef, a few peas and a cooked baby carrot to each Yorkshire pudding. Top with the horseradish cream and serve.