Yorkshire Pudding

Yorkshire Pudding

8

"A yummy and traditional addition to the Thanksgiving feast. If you intend to make this on Thanksgiving day, the timing has to be juuuuust right. I would suggest preparing the mixture the evening before, and having it ready while the roast beef is cooking."

Ingredients

{{adjustedServings}} servings 157 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
  2. When the roast beef is ready to come out of the oven, ready the mixture.
  3. Preheat oven to 400 degrees F (205 degrees C).
  4. Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.
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Reviews

8
  1. 10 Ratings

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This was very good, but I cut back on the amount of liquid and only used milk. This was the first time I made this recipe in a dish rather than a muffin pan. I found that I prefer the individual...

Perfect side to my holiday prime rib roast. My wife said the neice and nephew wouldn't like the dinner. Boy! Was she mistaken! When it came time for them to leave, the boy said 'be sure to le...

Pretty good. It stuck in a few places. Be sure to swirl hot fat around pan and then pour batter into center of pan. A nice additon to the usual potatoes.