Yorkshire Pudding II

Yorkshire Pudding II

28

"Flour, salt, milk and eggs, along with roast beef pan drippings, make this classic Yorkshire pudding to serve with roast beef."

Ingredients

45 m {{adjustedServings}} servings 124 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. To Make Pudding Batter: In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater just until smooth.
  2. Prepare Yorkshire pudding 30 minutes before roast is done. Remove roast from oven and spoon drippings into a 9x9 inch pan, to measure 1/2 cup. Increase oven temperature to 425 degrees F (220 degrees C). Return roast to oven. Pour pudding batter into pan with drippings and bake in preheated oven for 10 minutes.
  3. Remove roast from oven; continue baking pudding for another 25 to 30 minutes. Let cool, cut into squares and serve with roast.
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Reviews

28
  1. 34 Ratings

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This is the recipe I've been using for thirty two years. The only exception I make is that I will usually use vegetable oil instead of roast drippings: I spray pan with vegetable spray and put ...

I have use this same recipe for years. I make it with a 1/2 teaspoon of Criso shortning in each muffin pan hole (makes 9). I also make this in the blender until its light and fluffy. They are m...

These were fantastic!! We used bacon fat instead of oil and the flavour was outstanding!! My husband says these were as good, if not better, dare I say it!! than his grandmother's!! Yeah!!.......