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Made this 2 times. Flat pancake
I make Yorkshire pudding every Christmas Eve, and this is the best ever! I’d never seen the note about resting the batter for at least 30 minutes, and I think that made all the difference – made mine about 4 hours before baking.
My mom also put little chunks of roast beef in this on the bottom, instead of sliced roast beef on the side. Then all you need is GRAVY!!! Lots of good, brown gravy to pour over all the cut-up squares on each plate… yum!
Is the flour in this recipe, self-rising or plain ?
Hi, Judy! Use all-purpose flour for this recipe (not self-rising). Enjoy!
I do not add melted butter but otherwise this is the recipe my English mother taught me! Bacon fat works well too! I only use enough to coat the bottom of the dish.
I forgot to heat the muffin tin with the drippings before pouring in the batter!
But, they turned out nicely regardless and were a wonderful addition to our anniversary dinner of prime rib, mashed potatoes and onion gravy. I’ll remember the other comments about using butter for the times I want to make them again but have something other than a Sunday rib roast to use for the drippings.
I did this using pork tenderloin fat, just as good!!!
From a person of British ancestry my Yorkshire pudding recipe has come down from my English grandmother. Most recipes get it wrong with too many eggs and not enough milk. Your recipe is almost right with 1 cup milk to 2 eggs, however, you do not need the melted butter and 2-4 tablespoons of drippings is way too much. You only need 1 tablespoon to coat the pan otherwise your pudding wil be way to greasy and most importantly drippings need to be heated to they’re spitting hot but not burning when you pour the batter in. In addition, only beat the batter until it’s mixed or the YP will be tough and you need to be flexible with the milk adding more until you get the right consistency of a thinnish pancake batter.
G’sD – Thank you for sharing the details of your grandmother’s recipe – I think I’ll try the recipe both ways and compare outcomes!
Fwiw, adding fat(butter) to the batter will retard the development of gluten – that might account for the caution about overbeating the lower-fat version that you shared.
I just made my First Yorkshire Pudding with your recipe. My whole Family likes it and I’ll Go on with exploriert this Yorkshire thing… btw. I used peanut butter oil with Butter. Worked out :)
My granny made hers with lard and now my mother makes her with vegetable oil, and 1 egg. Both are delicious!!!
This is very similar to the recipe my grandpa gave me years ago. It never fails. I always have the ingredients at room temp, and never open the oven, until it is done. To compensate for the shortage of beef juices I add butter. I love this and every one who sees my results is impressed. Wish I could post a picture…
I literally started to tear up as soon as I tasted this yorkshire pudding! It was like I was instantly transported back in time, sitting around my grandparent’s dining table! My grandpa died when I was almost 7, but I still remember to this day (age 47), how his yp tasted. I have been looking for quite some time, and everything has fallen short…BUT THIS?? THIS IS IT!!! I looked up to the sky and said “I finally did it, Grandpa!”…Thank you from the bottom of my heart, for this surprisingly simple, yet spot on recipe!!
Hey Jodi! I teared up too! Was surprised to read your comment. It was my Mom’s YP to a T! Took me right back to her kitchen with my grandparents. I hope you think of your Grandpa every time you make this!
This recipe turned out to be the best Yorkshire pudding I ever made. I used avocado oil because there wasn’t any drippings. It’s a high heat oil and the puddings rose nicely and got crispy enough that they didn’t fall.
I just made this recipe with some trepidation. I’ve attempted Yorkshire before and it was always only so so. THIS however was a triumph and I have to say I will definitely be using it from now on! Turned out perfect! Best ever Yorkshire!Thank you so much!
OK..I wanted to try a different Yorkshire pudding recipe, so I decided try this one…well I’ll be going back to my original recipe. What a waste of ingredients….mine looked like a flat, burnt pancake. I followed the recipe to a “T”.
Could you post your recipe?
I found this to be “good” but I baked it in a cast iron pan, so I had to adjust the heat accordingly for the heat retention.
I also used a mechanical device to whip it prior to baking.
Although I’m puris, I’m wondering what you have that turns out better?? Extra egg? Altitude? Humidity?
BTW–this was “ok” but variables to factors make it inconclusive that this is a “bad” recipe.
I made this recipe to go with our Prime Rib Christmas dinner, but since my wife and daughter are allergic to dairy products, I did a non-dairy version. I just substituted with Mocha Mix and margarine and it turned out fantastic. I’d love to try it with milk (or half and half, as one person suggested) and butter. Yummy!
Growing up, my mother often served standing rib roast and always made Yorkshire pudding to serve with it. (Dad was born in England.) We all loved it. I never had it served to me anywhere else. A couple restaurants serve popovers, but they are never as good. I think they do not have any beef fat in it. My whole family loves Yorkshire pudding, but the meat sold these days has a greatly reduced amount of fat. (Pork is also very low in fat these days. It isn’t nearly as delicious as it used to be.) I cooked a rib roast today, and got very little fat drippings, perhaps 2 or 3 teaspoons. I need this to make gravy. (I would have liked more for the gravy.) Can you recommend a fat substitute that would still give the pudding that wonderful flavor? Love your recipes. Thank you.
I can’t think of any. Butter would just burn at that high temperature. Bacon fat, of course, but it’s really a different flavor. ~Elise
I’ve run into the same problem as Laura and had decent results by asking the butcher for beef trimmings which you can render or the easier trick of using a high smoke point oil with a beef bullion cube dissolved in it.
How about lard?
You can get Manteca which is lard derived from animal fat. You can also use veg oil if necessary too.
I always use butter. Put a stick in a glass pan, pop it in the oven until it melts completely and then pour the batter right on top of that. Been making it that way for 25 years and counting. Always turns out fantastic!
If you make in muffin tins as I do, bake for 15 to 20 minutes. It just takes longer in a 9″ pan. Great recipe. Tastes just like my English grandmother used to make. Thank you Elise, for bringing back memories.
My husband purchased a sirloin roast on sale at Whole Foods and I saw the Martha Stewart show segment about Yorkshire pudding. Her recipe seemed like more than we needed so I found yours. Great recipe, it puffed up just like a gigantic popover, it looked so good and tasted wonderful. Thanks so much for sharing!
Just made the doubled version, using 5 eggs and worked out perfectly. Forgot to let sit, so microwaved the milk and then the final batter for 30 seconds and seemed to work out. Also, added 2 tablespoons butter to the drippings as did not have enough. Thanks for the recipe!