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Classic Yorkshire Pudding

Classic Yorkshire Pudding

  • Prep

    1 h
  • Cook

    35 m
  • Ready In

    1 h 35 m
Karen Cooke

Karen Cooke

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.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Remove the mixture from the refrigerator. Beat briefly, then scoop into the baking pan. Bake 20 minutes.
  4. 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.
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Reviews

LAURA REEVE
83

LAURA REEVE

10/17/2003

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 crispy 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
68

ENGLISHHUNNY30

1/1/2003

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 oven 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.

CHEFSINGLEDAD
30

CHEFSINGLEDAD

12/1/2005

Ninety minutes to make? Here's my version: take quality roll. Dip in gravy. :)

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