Yorkshire Pudding Recipe

Yorkshire Pudding

Ingredients

1/3 cup beef drippings from roast
3 eggs
1 cup whole milk
1 cup sifted flour
1/4 teaspoon salt

Instructions

  • 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.

Course

Reader Comments

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Thanks and cannot wait to

Thanks and cannot wait to give this a try.

My grandmother's recipe (she

My grandmother's recipe (she came here from Yorkshire as a senior citizen) also emphasized the beef drippings--1/2 cup, as I recall her original recipe.
However, not confident about adequate supplies of beef drippings, I have, for decades, substituted 1/8 pound (1/2 a stick) of butter, cut up and melted in the container just before adding the batter. It works just as well as my grandmother's original.
Her recipe also specified 1/2 cup milk and 1/2 cup of water (possibly an economy move in the later 1800s and early 20th century in Yorkshire). I have retained that ratio, as well.
My grandmother also specified one egg, but my mother tended to use 2, and I follow that rule--but one egg will work. However, the Yorkshire pudding that results is, as I recall, thinner, and crustier.
I also vary the time and temperature, using 400 degrees, for 45 minutes to an hour, to coincide with the meat and other items, and that has worked well for us.
We have also recently stopped using salt in the recipe, and that is no problem.