Yorkshire Pudding

The texture of a Yorkshire pudding is nothing like a pudding in the modern sense of the word. Not a custard, it’s more like a cross between a soufflé and a cheese puff (without the cheese). The batter is like a very thin pancake batter, which you pour into a hot casserole dish over drippings from roast beef or prime rib. It then puffs up like a chef’s hat, only to collapse soon after you remove it from the oven.

Given that it’s loaded with beef drippings (read fat) or butter, or both, Yorkshire pudding is probably not the thing you want to eat regularly if you are watching your waistline. But for a once a year indulgence, served alongside a beef roast? Yummmmm.

Yorkshire pudding is traditionally made in one pan (even more traditionally in the pan catching the drippings from the roast above). You can also make a popover version with the same batter and drippings in a muffin tin or popover pan.

Yorkshire Pudding Recipe

  • Yield: Serves 6.
Yum

Ingredients

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 Tbsp melted butter
  • 2 eggs, beaten*
  • 2-4 Tbsp of roast drippings

* If you double the recipe, add an extra egg to the batter.

Method

1 Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.

2 Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.

For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.

yorkshire-pudding-1.jpg yorkshire-pudding-2.jpg

3 Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.

Cut into squares to serve.

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Links:
A little on the history of Yorkshire pudding from our favorite food historian, the Old Foodie

Showing 4 of 46 Comments

  • The Chatty Housewife

    Yum, sounds like the dinner version of Baby German Pancakes!

  • nia

    That looks really yummy, however, I don’t eat red meat, is it possible to use chicken or duck drippings or am i just out of luck on the pudding?

    Pretty much any fat would work, incl butter. ~Elise

  • Ian

    Next time try cooking it with big thick sausages like lincolnshire sausages and you have “Toad in the hole” :)

  • Stacey S

    I have British grandparents and every Christmas we have prime rib with Yorkshire Pudding…
    I look forward to Christmas dinner whenever I go home for the holidays. I have made Yorkshire Pudding to accompany your roast beef recipe on occasion. Definitely worth the extra effort!

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