Cooking for One

Welsh-Rarebit Yorkshire Pudding for One

December  5, 2018
14 Ratings
Photo by Bobbi Lin
  • Prep time 5 minutes
  • Cook time 20 minutes
  • Serves 1
Author Notes

This Yorkshire pudding recipe is proof that you can have everything, even when it's just you. I don't remember exactly how or when I came up with this; I was probably inspired by Nigella Lawson again (before whom I had never heard of Yorkshire pudding here in the States). But I find great comfort in knowing that, as long as you have one egg, a little milk, and some flour, you're just a greased ramekin away from a single serving of eggy Yorkshire pud goodness. Come to think of it, I'm not sure that I've ever had Yorkshire pudding outside of my own kitchenette in New York, stooped over a battered Nigella cookbook, whisk in hand, squinting through my reading glasses to make out the insensible metric measurements.

My version takes the original recipe (egg, milk, flour) and "turduckens" it into another British delicacy: Welsh rarebit. We Americans have no idea what any of this means (why is it called "pudding"?), but it's good with meats and gravies, or as a savory dinner for one—especially with a green salad, or just a glass of wine and a good book. —Eric Kim

Test Kitchen Notes

Featured in: A Squidgy, Riffable Yorkshire Pudding for One—or 24. —The Editors

What You'll Need
  • 1 teaspoon olive oil (or beef drippings, if you've got it)
  • 1 large egg
  • 1/4 cup flour
  • 1/4 cup milk
  • 1/2 teaspoon English mustard powder
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch salt
  • Freshly ground black pepper
  • 1 tablespoon grated sharp cheddar
  1. Brush a single 6 to 8–ounce ramekin with the teaspoon of oil or fat (being unafraid to leave behind grease, at the bottom especially). Place on a baking sheet and transfer to the oven, which should then be set to 450°F. (As the oven preheats, the fat will get necessarily hot.)
  2. In a small bowl, whisk together the egg, flour, milk, mustard powder, Worcestershire sauce, salt, pepper, and cheddar. Let this mixture rest for 10 minutes (because for some reason you're supposed to), or until the oven is nice and hot. Carefully pour the batter straight into the super-hot ramekin and bake for 20 minutes—do NOT peek.
  3. Eat on its own or, as I like to do, with a simple side salad and glass of wine.

See what other Food52ers are saying.

  • Anne Halson
    Anne Halson
  • PR
  • Maggie
  • Gayle DeHaan
    Gayle DeHaan
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.

4 Reviews

PR December 20, 2020
Not a review for this particular recipe but I’m a fan of Yorkshire puddings in general. This is really to tell you that Yorkshire puddings are also extremely good with golden syrup, which I realise is another Brit thing and there is no real substitute, but you can find it in some places in the states. As a kid we used to have some with the roast beef and the rest for afters with golden syrup.
Anne H. September 9, 2019
I haven't even tried this but so enjoyed reading your introduction to the recipe. Thank you for taking me into your kitchen and sharing with such warmth and humour.
Maggie December 13, 2018
Worked really well, but I found it somewhat bland. I'd add some zip to it next time. I'd love to hear others' ideas for additions.
Gayle D. December 11, 2018
Basically a popover for one. I only had 4 oz ramekins so I divided the batter between two of them. It worked fine. Super easy and super yummy! Can't wait to riff on it. Felt so elegant for an easy side!