Sussex Pudding (A Little Different Than Yorkshire Pudding)

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 8
  • About This Recipe

    “This is just another version of Yorkshire pudding. It goes well with any meal. Especially with a roast, potatoes, fresh veggies and gravy. When done right they are light and puffy and very GOOD”


  • 1cupall-purpose flour
  • 1 (1 1/4 ounce) packagesonion soup mix or 1 (1 1/4 ounce) packages onion and mushroom soup mix
  • 1cupmilk( at room temperature)
  • 4eggs( at room temperature)
  • 3tablespoonshot melted margarine or 3tablespoonshot melted butter
  • Directions

  • Preheat oven to 425°F; rack at mid level.
  • In a bowl whisk flour, soup mix, eggs, milk and margarine.
  • Generously grease 8 large muffin tins and place on a cookie sheet.Pour 1/3 cup of batter in each tin.
  • Bake 25-30 minutes or until puffy and golden brown.
  • Remove from cups and serve warm.
  • I find that it sometimes helps to make the batter well in advance of cooking and refrigerate it right up until you want to cook them.
  • Have muffin tins hot and then proceed as directed.Either way it works!
  • Reviews

  • “Wow Bergy, these are amazing, thank you so much for sharing your recipe with all of us. Different enough from Yorkshire Pudding to count as a new family favourite. Another alternative for roast beef. These are just wonderful, great flavour, they rise really well and absorb the gravey beautifully. I wish I could give you more than 5*’s…they deserve 10*s….Kudos”

  • “Bergy, I made this recipe exactly as you wrote it, and the puddings were positively RUDE, the way they rose in the oven!! I happened to have meat with a lot of sauce for dinner, so it worked perfectly, thank you!! I ate 3 of the huge jumbo-muffin-pan puddings … shame on me. One note to others: do not add salt because the soup packet has enough salt. I used a “Brown Onion Soup” packet — this being South Africa it might be slightly different in size to the US and Canada. I am not British; have never made Yorkshire puddings, but have a recipe from a famous chef which says “use a cup of everything”. Strangely enough my 4 jumbo eggs were exactly 1 cup! I did put about a tablespoon of butter in each giant muffin hole and heated it all up in the very hot oven until I heard the butter sizzle. I whizzed the ingredients with an electric mixer, then poured it into the pans. Great, Bergy!! Easy as well.”