Yorkshire Pudding is the classic accompaniment to a roast beef dinner. It looks like a cross between a popover and a souffle, but it has the added ingredient of beef drippings.
Named after northern county in England, Yorkshire Pudding is still a classic British dish for a Sunday roast at home or at the pub. In the U.S, it’s a popular Christmas dinner option!
Traditionally, the “pudding” flour batter was placed beneath the meat to soak up the juices. It was a way to stretch a meal, particularly for the poor. Today, after the roast is finished, the beef drippings are added to the bottom of a baking pan or 12-cup muffin tin.
The heat of the oven (or fire) makes the pudding rise up and fat seeps in, so they puff up and turn a golden brown color.
- Set the oven at 425 degrees F.
- Beat eggs in a bowl. Add milk, flour, and salt. Beat briskly for 30 seconds. Scrape sides of bowl. Beat for another minute or two until batter is smooth and thin.
- Optional step which some of our readers suggest: Refrigerate the batter for at least 30 minutes.
- Put some of the drippings from the roast beef in a pan. The baking pan should have deep straight sides to help the pudding rise. Or, if you’re using a 12-cup muffin tin, brush the drippings into the bottom (about 1 teaspoon per muffin cup).
- Heat the pan and drippings in the oven for two minutes.
- Pour batter into the pan with the drippings and put the pan back in the oven. (You can set on the oven shelf in back of roast.)
- Bake 20 to 30 minutes until the puddings have risen. (Do not open the oven door as they are baking or those fluffy puddings will collapse! Use the oven light to keep an eye on them.)
- When done, the pudding will be puffy and golden brown. Cut in squares and arrange around the roast.
- Serve the puddings at once with the roast and spoonfuls of hot gravy.