Yorkshire Pudding

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
Directions

Preheat the oven to 450 degrees F.

Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.


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4.3 49
Liked it....I made roast with gravy....poor the gravy on the yorkshire pudding delicious.... item not reviewed by moderator and published
This was interesting. Since I've never had Yorkshire Pudding before I don't know if mine came out like it should have. It was a bit bland but that doesn't surprise me since Yorkshire Pudding is English food. It tasted like a cross between an omelette and a homemade noodle. I think next time I would add a bit more salt. This wasn't bad and I am glad I tried it. Not sure if I'd make it again though. item not reviewed by moderator and published
Loved this recipe! item not reviewed by moderator and published
It was very tasty. This was my first time making Yorkshire Pudding, banger's & mash. item not reviewed by moderator and published
Yummy!!! I make this every time I make a roast. I use a cast iron skillet, mine always turns out great! item not reviewed by moderator and published
The recipe was easy to follow, but the baking time was off. We have a Jenn-air stove purchased in 11/11. The temperature should have been close enough to settle the mixture. My husband and I needed to add about 7 minutes for the top to appear less liquidy. Otherwise, the final outcome was appealing and quite delicious. item not reviewed by moderator and published
I used a muffin tin to make these and they were beautiful. I didn't have enough drippings so I used rendered duck fat which gave it a great flavor. I also ended up letting these sit for a while due actually to other stuff goin on. Turned out great. These puffed up like yummy crispy savory popovers. I added a bit of thyme before pouring into the tin and served with prime rib. The next morning we filled the leftovers with scrambled eggs and chopped bacon! Yum! item not reviewed by moderator and published
Thought the prep time was AWESOME (i.e. didn't require refrigerating the batter 30-90+min. before baking, like Martha Stewart, etc. I used a good quality metal baking pan, which was apparently not the best choice. Glass bake dish would have been better @ the temp stated. If using metal maybe a lower temp would have worked better, or a non-stick spray/lite grease on metal pan, since the batter stuck to the sides & bottom (I baked it a minute or so longer than suggested since recipe stated to cook until puffed & dry. It was well-puffed, but not "dry" on top. Another thought is to possibly make this with 2 eggs, not 3. Thought the texture etc. seemed a bit like a quiche. Still was a good recipe but maybe should be experimented with as far as pan type, cook temp, variation. Next time I will experiment, but almost out of eggs (OMG so I can't deal with it now... item not reviewed by moderator and published
Awesome!! item not reviewed by moderator and published
Excellent!!! Just like my mom made it. Works great in a cast iron skillet! item not reviewed by moderator and published
Very good recipe. I am from Yorkshire, and mum made these every single Sunday; always using a muffin pan (we called it the Yorkshire pan!. She always made a well in the middle and put the eggs and milk in unblended, and mixed with a large metal spoon. Also let the batter rest for a while and add more milk as it will thicken. I used Tylers measurements but mum's method - delicious! item not reviewed by moderator and published
I am from Scotland and I make this for my American husband and kids, they LOVE IT... now, I am going to let you in on a secret, I put the ingredients into my blender whisk it up and I ALWAYS get perfect results, I also make my ones in the muffin tin so the kids can pour in their gravy and put the meat inside...never gets old to them! I also use a light cooking oil and they taste fantastic. Try using smoked sea salt it is yummy. ENJOY xx item not reviewed by moderator and published
This came out perfect. I cooked it in a pie plate and it puffed up so beautifully. It's a keeper! item not reviewed by moderator and published
Perfect! Served to a friend from the U.K. He raised an eyebrow when I prepared this in a muffin tin...1 tsp. of drippings per opening, 1/3c. of batter. Again, perfect! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
EASY and the Best! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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?? item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
This matched my expectations. I do however make my puddings in muffin tins so each person has their own. You do have to work quickly however as you don't want the fat to cool. item not reviewed by moderator and published
I have learned a valuable lesson today. Despite what the recipe says?DO NOT try to make Yorkshire Pudding in a glass container. Not because it may be ?less fluffy? or ?not as delicate? but because it MAY EXPLODE!!!!! Yes, pouring the mixture of 72 degree liquid in a 400 degree pyrex container will cause it to shatter in a most unappealing way. Word to the wise. -Patrick item not reviewed by moderator and published
I added just s little more salt and I think it puffs better if it is whipped pretty well and set aside to rest for a little while. Smoking hot pan creates this burnt caramelized oh so tasty crust that if it were polite I would eat and leave the rest for others. This last time I cooked a leaner piece of beef and didn't have a measurable amount of fat so I used olive oil. It was still surprisingly good, just not as much as a beef flavor. Not to worry, I also served a lobster bisque with was Perfect piled on the pudding. Easy, fast, a great way to use up all that flavor that gets left in. I am going to try this with a pork roast I bought and see what happens next. item not reviewed by moderator and published
I've never had Yorkshire pudding so my expectations were very high from the reviews. The pan drippings were very tasty but the pudding did not take much of the flavor. It was also dense and flat-like a slice of bread pudding. I may have done something wrong. But my husband who recently ate it in Bristol liked it and the kids liked it. I will make it again. It was easy. item not reviewed by moderator and published
A few years back I lost my mother's recipe for Yorkshire Pudding. The only thing I remember was that it called for more eggs then the "usual" concoction of flour, milk, eggs and salt. This version was the closest to mom's and was so simple to make. The obly thing I did differently was to let the batter "rest" at room temperature for about 15-20 minutes, then popped it into the fridge for about 1 12 hours...and baked for 25 minutes...Fantastic! item not reviewed by moderator and published
i diidn't grow up eating these but about five years ago my roomate asked if i would make yorkshire pudding with our christmas dinner. (she grew up eating these on the holidays.) And WOW i feel in love with them and have been making them for christmas ever since. i usually make them from a recipe out of a meat cook book that i have but i couldn't find the book this year, so i used tried this recipe out instead. And it was so much better then the recipe i have been using. it was moist, and it puffed perfectly. i do use a muffin pan for mine. but to all those who find this recipe hard with one oven (which i find hard to believe) here is what i usually do. While the beef is cooking make the batter. and when the beef is done-turn the oven to 450-pull the beef out set on carving board wrap with foil ( i also put a kitchen towel on top too) get muffin tin out spoon in dripping fat into each section (about a tablespoons worth in each spot) put into the oven until it starts to smoke just like the recipe says @ 5 mins pull out of oven and quickly add batter 3/4 the way up in each muffin section put in oven and set timer for 15 mins. pull out of oven let sit while you carve meat then serve. i love these so much that they are the first thing i eat the next morning with the left over au jus. item not reviewed by moderator and published
I have no idea why some people can't figure out how to make this in one oven. Meat MUST rest for 20 minutes or so in order to re-absorb its juices before you cut it. So, while it's resting outside of the oven, the Yorkshire pudding is cooking inside of it. Simple. As for taste -- maybe the earlier reviewer Marie had no idea what to expect. It's not a "pudding" as we Americans mean the word. It's a light, popover sort of bread (just a very tiny bit damp inside, but not much, or you didn't cook it long enough). Some of it will usually collapse -- it's expected. And, Sally said that the eggs and milk have to be room temp with lots of air beaten into the eggs. Nope. I sure have never worked that hard at Yorkshire pudding, and mine comes out great. Yes, this is exactly like authentic Yorkshire pudding that used to be served in most homes in England. Sadly, the last time we visited there, two nice restaurants served a strange version made with puff pastry. item not reviewed by moderator and published
I've never heard of or made yorkshire pudding before. I was really excited to try this recipe for the holidays. Since I'm trying to impress my new inlaws, I thought I'd try it before Christmas dinner to see what would happen. I was so excited as I watched them rise in the oven. THEY WERE BEAUTIFUL. When done, I tried my beautiful creation, only to be disgusted by the eggy flavor they had?! It tasted like an unflavored fluffy omlet. WHY? Can anyone help?! I would love to try this recipe again :( item not reviewed by moderator and published
I wish I was cooking for friends when I made this dish for the first time! I had bought a roast from the store to cook for myself, and I needed something to go with it. I remembered this episode from a while back, and the ingredients are something everyone has. I also added some dried rosemary to this dish, and when it was time to take it out... WHOA! I couldn't believe how it had risen! SO tasty with the roast and super easy- it cooks while you rest the meat, so timing the meal was simple. Perfect idea to entertain with friends... item not reviewed by moderator and published
We have always had Yorkshire pudding with our Roast Beef. When we moved to a house with 1 oven instead of 2 we had to make adjustments for 1 oven but this 1 came out perfect and rose the highest i have ever seen our Yorkshire pudding rise. The 15 minutes cook time is perfect since u need to let the roast rest for that long anyway. !! item not reviewed by moderator and published
For timing, just remove the roast to a plate and cover (it needs to rest and a foil cover will allow it to stay warm throughout. The 30 min allotted for prep/cook is about right for rest time too. Its not hard, just have to be prepared to go when the roast is done (pre-prep anything you can ahead). Tyler makes some very good traditional dishes and this is one of them. Great show, Great guy! Inspire on Ty! item not reviewed by moderator and published
The eggs and milk need to be room temperature. And whip a lot of air into the mixture before baking. item not reviewed by moderator and published
This recipe was really easy to do and tastes great. I did it in muffin tins and came out great. item not reviewed by moderator and published
I've never tatsted Yorkshire pudding before, but got interested in it because they are always mentioning it on BBC's "Ramsay's Kitchen Nightmares", and the golden brown bread looked scrumptous. So, I came to food network to pick up a recipe. My Yorkshire pudding looks like the ones I see on Ramsay's...they don't taste too bad either...=) If you like bread pudding, you'll like this savory version. Eating it with your favorite gravy is a must! item not reviewed by moderator and published
I usually make mine in a muffin or popover pan. Tried it this way to see if it's easier for me. Tasted good and the trick is to make sure the pan is VERY hot before adding the batter. I don't understand everyone's issue with the timing. When you take your prime rib out of the oven, you're supposed to let it rest for 15 min so the juices can absorb back into the meat. Otherwise, they will just run out when you cut it? Put foil around the meat and let it rest. item not reviewed by moderator and published
Tried Yorksire pudding with disaterous resluts. This recipe was so eas, so tasteful and impressed by guests two of whom were from the UK. item not reviewed by moderator and published
To solve the one oven issue, I siphon out the drippings from the pan the last 5 or 10 minutes of roasting, prep the batter, heat the drippings to smoking on top of the stove and while the roast is resting, bake the pudding. Comes out just as we're finished carving and plating. item not reviewed by moderator and published
Closest to what his dad makes! We preheat the oil on the stove to make it nice and hot (you get fluffier puddings) before pouring in the batter I agree that you do need two ovens to get everything together at the same time. item not reviewed by moderator and published
This could not be easier and it tastes soooo good with the meat and gravy. item not reviewed by moderator and published
Perfect side to any prime rib dinner. It's easy and really really good!! item not reviewed by moderator and published
I doubled the recipe in order to make it in the roasting pan, rather than a separate baking dish. It worked beautifully. item not reviewed by moderator and published
We used this recipe while preparing an authentic English Christmas meal and my husband (who's from the Leed's area) LOVED it! It was easy and came out perfect :) item not reviewed by moderator and published
Very good and easy to make item not reviewed by moderator and published
Tried making this together with one of his Prime Rib recipes, but can't coordinate times without having a second oven and, even then, the roast beef will get cold. Th Yorkshire pudding didn't puff much, was like rubber and had no taste. item not reviewed by moderator and published
especially good in a cast iron skillet with butter item not reviewed by moderator and published

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