The texture of a Yorkshire pudding is nothing like a pudding in the modern American sense of the word.
What is Yorkshire Pudding?
Not a custard, Yorkshire pudding is 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?
How to Make Yorkshire Pudding
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.
The Best Yorkshire Pudding Takes Practice
Yorkshire pudding should puff dramatically. Follow these tips to give your Yorkshire pudding its best chance of rising high.
- Let the batter rest for at least 1 hour. Don't rush this.
- Give it a good whisk before pouring the batter into the pan or muffin tins.
- Let the oven fully preheat before you put the dish with the drippings in there.
- Preheat the pan and with the the fat in it for 10 minutes after you have fully preheated the oven.
- Conventional wisdom holds that once the dish is in the oven, you shouldn't open the door. We've seen contradictory evidence — opening the oven door a few times is, in fact, okay — but if you really want to get to the bottom of it, try it both ways and see.
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If you double the recipe, add an extra egg to the batter.
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup milk
2 tablespoons butter, melted
2 large eggs, beaten
2 to 4 tablespoons roast drippings
Make the batter:
Whisk 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 1 hour.
Peheat the oven:
Preheat the oven to 450°F.
Preheat the drippings in the baking dish:
Add roast drippings to a 9 x 12-inch dish (metal or ceramic is best), 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.
Pour the batter into the dish and bake:
Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot.
Bake for 15 minutes at 450°F, then reduce the heat to 350°F and bake for 15 to 20 more minutes, until puffy and golden brown.
Cut into squares to serve.
(If using muffin/popover pans, bake for 10 minutes at 450°F, then then reduce the heat to 350°F and bake for 5 to 10 minutes more, until puffy and golden brown.)
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|