Yorkshire Pudding with Roast
Show: Good EatsEpisode: Popover Sometime
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- Recipe categories: Dairy, Flour, Eggs,
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Total Reviews: 20
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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.
By cimor1
on August 14, 2011
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Never made it before, and it came out perfect the first time... thank you!
By kitty_12432133
Jacksonville, FL
on August 08, 2011
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Thank you Alton!! You never disappoint...genius! Absolutely delicious ! You are my very favorite chef!
By pmdworkin
Indianapolis, IN
on February 15, 2011
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No self respecting Brit would ever and I mean NEVER put baking powder in thier Yorkshire puddings. Follow this recipe and it works perfect EVERY TIME! It may not be made the traditional way a Brit would make it (I was taught one egg at a time, let it rest etc. by an old British Grandmother and had inconsistant results over the years. AB's YPs are ALWAYS PERFECT...Thanks for a great recipe.
By Frosted flakes
CA
on December 26, 2010
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Yes, yes, yes! This is a great Yorkshire Pudding recipe. I mixed it 30 seconds in the blender, made certain to preheat my pudding pans and to each cup, added about a Tbsp. of juice and fat from the prime rib roast. The puffed up beautifully and made 12 of the most gorgeous puddings. Everyone at our table was happy. Just be sure to bake them until golden brown. I undercooked a tad and they fell, but it was entirely my fault. Still, they were great.
By misodiva
on December 25, 2010
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Not sure what I did wrong. This was horrible and tasted like a pancake. I baked it in the bottom of the roast pan, and it puffed up, but wasn't particularly crispy.
By Adam Schramm
Albuquerque, NM
on December 22, 2010
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This is a perfect Yorkshire Pudding recipe except that I wouldn't drain any beef fat from the pan (except to add to the batter unless your roast was exceptionally fatty. The more beef fat in a Yorkshire Pudding, the better! Why does FN insist their chefs be health concious?
By MaestroMackes
Albuquerque, NM
on December 21, 2010
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Outstanding! I made a half recipe as there are only two of us. Turned out great.
By janice61
lucknow
on September 06, 2010
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This recipe was easy to follow, and the outcome was fabulous. Usually when I pull yorshire out of the oven it drops like a pancake, but with this recipe it stayed puffed up even after I put gravy on it. I will definitely make it again. Thanks Alton
By laceteddie_11447738
Columbus, NJ
on December 30, 2009
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Yorkshire pudding always looked fancy and complicated, and I have enough daunting tasks on my Christmas menu without risking a poor outcome. But, Alton made this look so easy that I had to try it since I was making a beef roast for Christmas. Well, I threw this pudding together when my roast came out of the oven and popped it in while the roast rested. It was the perfect, quintessential, elegant, surprise of a side dish on my Christmas table! Everyone was surprised by the texture and taste, and found it a wonderful change from the traditional sides. It was perfect with my gravy (because I had enough drippings for both. I will be making this one again and may experiment with the individual serviings. Like others, I would recommend it with any beef dish as long as you have the drippings to make it.