Food and trinkets from the Perrin House

Tag: egg

Mother McHugh’s Yorkshire Pudding


Mother McHugh’s Yorkshire Pudding

  • Author: Mother McHugh (Bessie)


A pancake-like treat made from the meat juice of a holiday roast. A family tradition and special holiday treat that many generations of the McHugh’s have been known to literally fight over, and quite possibly the cause of heart conditions in the genepool too. Be careful with instructions! This one takes time and practice to perfect.



  • Drippings from a holiday roast such as a standing rib roast. Hopefully, it was cooked in a pan that has an edge approx 2″ or more in height.
  • 3/4 C flour (less if gluten free flour and it should be a flour that rises well)
  • 1/2 tbs salt
  • 2 Eggs
  • 1 C Milk


  1. Remove roast to cool. Scrape out garlic or roast drippings that are not liquid form. Keeping liquid drippings in pan, re-heat in oven at 425.
  2. Beat thoroughly all other ingredients starting with flour and salt, then eggs, then milk slowly to moisten.
  3. Pour into hot pan with drippings, and carefully swish and swirl (technical jargon for Perrin chefs) around pan so it will rise up the edges. *Imagine when you crack an egg into a hot pan and how the whites of the egg spreads and want that to happen here as much as possible.
  4. Bake in oven at 400 (lower temp) for 20-30 minutes or until crispy and golden. Serve immediately.


  • If you are the type of person who takes a piece of bread and wipes your plate clean with it after a steak, you will LOVE this.