Photo: Yorkshire Pudding with Roast Recipe
Ingredients
- 9 ounces all-purpose flour, approximately 2 cups
- 1 1/2 teaspoons kosher salt
- 4 large eggs, room temperature
- 2 cups whole milk, room temperature
- 1/4 cup beef drippings, divided*
Directions
*Cooks note: A 3-bone-in standing rib roast cooked in a 13 by 9-inch roasting pan will give you enough drippings for the pudding. Prepare the pudding while the roast is resting.
Preheat oven to 400 degrees F.
Leave 2 tablespoons of drippings in the roasting pan and place in the oven.
Place the flour, salt, eggs, milk and remaining 2 tablespoons of drippings into the bowl of a food processor or blender and process for 30 seconds. Pour the batter into the hot roasting pan and bake for 35 to 40 minutes or until puffed and golden brown. While the pudding is cooking, carve the roast. Serve the pudding with the roast.
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Read all 22 reviews
By airbornesurveyo...
Fort Polk, LA
on December 25, 2012
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A Bust. Made for the first time last night for Christmas Eve. Watch the show not that long ago and followed the directions, maybe I did something wrong. Did not puff up at all, just made a huge bubble in the center of the pan. The whole thing was flat about an 1/8" or so and tasted awful.
By drpkoch
on November 30, 2012
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i halved the recipe and it came out great
By PMTorre
on December 25, 2011
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Over the years, I have had many versions of Yorkshire Pudding, even from top restaurants, and, by far, this recipe, oops, application is the best.
My daughter and I have prepared it on many occasions, as well as its sister application, popovers, and everytime they turn out picture perfect. Instead of preparing in the roasting pan, we always use muffin or popover tins as it makes for a better plate presentation.
A couple of caveats, 1. Weigh the flour, 2. If you're stuck using extra large eggs, scramble and remove 1/2 tbs. per egg, and 3. Take your time and follow directions, you patience will be rewarded with beefy goodness and a wonderful side dish.
Read all 22 reviews