Yorkshire Pudding Recipe

December 23, 2008 3 Comments

Yorkshire Pudding Recipe

Yorkshire Pudding – memories from my childhood

Yesterday I posted a recipe for a Standing Rib Roast. Yorkshire Pudding is the perfect partner for it. I remember as a kid, my mom made it often with Sunday roasts. I never knew how she got that delicious beef flavor into the puffy cake. Whenever we make this now, it takes me back to my childhood.

You can put this batter together before the roast comes out of the oven and let it stand at room temperature until you are ready to make the puddings.

Yorkshire Pudding Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4 servings

Yorkshire Pudding Recipe


2 tablespoons beef drippings or 2 tablespoons oil or clarified butter

5 oz. whole milk

1 cup all purpose flour

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 large eggs

How To Prepare At Home

While the meat is resting, make Yorkshire pudding. Turn the oven up to 450° degrees F.

Whisk together the flour, salt and black pepper in a bowl.

Put about 1 1/2 teaspoons of drippings, oil or clarified butter into each hole in a nonstick Yorkshire pudding tin or in a large nonstick muffin tin. Put the tin in the oven to get the fat very hot.

Whisk the eggs a bit to break them up, then stir them into the flour mixture. Still whisking, slowly add the milk until you have a smooth batter.

Transfer this batter to a liquid measuring cup with a spout.

Open the oven door. The fat in the muffin tin should be almost smoking. Quickly pour the batter into each hole, filling no more than 3/4 of the way. The fat should sizzle when you pour the batter. Work quickly, so you don't lose all the oven heat.

Bake, without opening the oven door, for 15-20 minutes, until the puddings are a deep golden brown and very well risen and crisp. Serve hot alongside the roast.

Last modified on Wed 16 July 2014 9:12 am

Filed in: Side Dish Recipes

Comments (3)

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  1. sabrina says:

    this sound so good to cook

    Thank you, I hope you give it a try and let us know your results. – RG

  2. Tiffanie Halvorson says:

    It sounds delicious. Since I’ve never had this before the name can be a bit confusing.Does it have a gooey filling,or does the beef drippings give it a savory rich taste and it’s more like a fluffy biscuit?

    Hi Tiffanie, great question. It does not have a gooey filling. The beef drippings add flavor to a more soft biscuit consistency. – RG

  3. Tiffanie Halvorson says:

    Those were heavenly! Thank you! Another question if you don’t mind…I prefer home made dinner rolls with a soft like biscuit consistency as opposed to the packaged dinner rolls. I think they are called ice box rolls they melt in your mouth quicker then bread and are a delightful treat around the holidays. My boyfriend’s mother makes them. Do you have any recipes for those by a chance?

    Hi Tiffanie, let me see what I can come up with for you. – RG

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