Classic Yorkshire Pudding

28 Reviews

Prep: 1 hr
Cook: 35 min
Ready In: 1 hr 35 min

“Not a pudding, but a puffed pastry baked with meat drippings. We in the U.S. tend to think Yorkshire pudding and popovers are the same thing. Popovers are hard and very airy. Yorkshire pudding is softer and doesn't rise as high as a popover. Traditionally served with roast beef.” - by Karen Cooke

Ingredients

1 cup all-purpose flour
1 cup whole milk
2 eggs
1/2 teaspoon salt
3 tablespoons beef or bacon drippings

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Metric US

Original recipe yields 8 servings

Directions

In a large bowl, mix together the flour, milk, eggs and salt. Using an electric mixer, beat 5 minutes, until smooth. Cover and refrigerate 1 hour.
Preheat oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking pan with beef or bacon drippings. Preheat the pan 15 minutes so the drippings are hot and sizzling.
Remove the mixture from the refrigerator. Beat briefly, then scoop into the baking pan. Bake 20 minutes.
Lower oven temperature to 375 degrees F (190 degrees C). Without opening the oven, continue baking 15 minutes. The mixture should be puffed and golden brown. Remove from oven and serve hot.

Nutrition

Amount Per Serving (8 total)

Calories
105 cal
5%

Fat
2.7 g
4%

Carbs
13.4 g
4%

Based on a 2,000 calorie diet

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Reviews (28)

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LAURA REEVE

Oct. 17, 2003

"As I am from england which is where the yorshire pudding is from i found the recipe slightly different to how i would do it. We only use plain flour and no salt also the pudding it self should be cri..." See morespy on top and should be very tall like a bowl as we put are gravy inside the pudding. Another thing you should do is eat it cold with jam in."

ENGLISHHUNNY30

Jan. 1, 2003

"Yorkshire pudding is really easy to make. i was born and raised in England (in Yorkshire) all it is, is pancake mix done in the oven. just make sure you add grease to your pan and heat it up in the ov..." See moreen before you add the mix. once it's sizzling then add the mix (flour & eggs, beaten together) we use to have yorkshire pud with sunday dinner. it was originally used as a filler during the war, as meat was rationed."