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

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