Yorkshire Pudding

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my fiance from the Southeast of England shared that the Yorkshire pudding he grew up with did not have such a strong egg flavor. Maybe the egg portion of the recipe too much? The 'fat" can be substituted with any fat, I use butter and they come out great. Wish I can find a recipe and write it down so I can bring home comfort for the future husband just as he remembers.

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Good recipe...however, it is really imperative that you cover the bowl w/ a towell and rest in fridge for two hours..Makes a far superior batter. Plus a new twist I tried was to use a muffin tin for individual yorkies! Makes for a 'hit' presentation!

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EASY and the Best!

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This is the first year I've prepared Thanksgiving dinner for my family. i chose to do a turkey AND a roast beef, so that I'd know what i needed to work on before the BIG holiday dinner (we only had one guest... 6 people total.

My grandmothers recipes went missing, so i came online looking for help.
Long story short, I used this recipe, and I have to say it tasted EXACTLY like my grandmothers yorkshire pudding!! And since my grandmothers recipe came from my great grandmother, who was from England, that's saying a lot!

Thank you Tyler Florence for helping me make my Thanksgiving a success!

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It took all of 5 minutes to put together, and made the dinner. I almost decided not to do it, but in the last second decided, "it is thanksgiving and I have a huge rib roast, how good would it be without traditional Yorkshire Pudding?" It made the meal. Thanks Tyler.

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Since most prime rib roasts purchased at the market have a great deal of fat, I trim off the excess fat, render it, clarify it and store in a tightly sealed glass jar in the freezer. This makes preparing Yorkshire pudding or popovers much easier as I only have to soften up the fat in the microwave.If using a standard 6 cup popover pan, place the equivalent of 1 demitasse spoon of the fat in each cup and you will have exactly the correct amount of fat to batter, and not sticking.

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I'm planning to make a filet of beef for Christmas dinner and wonder if this recipe also works with this cut vs. a prime rib roast. Anyone know??

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We use this recipe every time we make prime rib and have never had a bad batch! It is not so difficult and can even be made with a rib made only for two!

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I found this recipe works A LOT better when after taking the grease pan out of the oven, turn the oven down to 350. Put the batter back in for 30-35 minutes (but start watching it after 20 mins. The way I'm used to doing it is instead of using a pie tin, make individual puddings in a muffin tin. This recipe would make about 12.

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I learned to make this in the 60's w/Vincent Price Cookbook and had not made it in a decade! Could not find my book and this one was exactly what I was used to and all my family was delighted! Muchas gracias, Tyler, you saved the day!!