“Flour, salt, milk and eggs, along with roast beef pan drippings, make this classic Yorkshire pudding to serve with roast beef.” - by jane
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
- Remove roast from oven; continue baking pudding for another 25 to 30 minutes. Let cool, cut into squares and serve with roast.
Nutrition
Amount Per Serving (6 total)
- Calories
- 124 cal
- 6%
- Fat
- 3.2 g
- 5%
- Carbs
- 17.9 g
- 6%
Based on a 2,000 calorie diet
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Reviews (25)
Rate This Recipe
"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 1/2 ts..." See morep oil in each cup. An absolute must to have the oven pre-heated to the right temp before putting the puddings in the oven. I always remove the roast from the oven to set/carve while puddings bake on their own."
Darcy
"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 more cr..." See moreispy in the muffin tins. If you want 12 then use in high powered blender: 1.5 cups flour 3 eggs 1.5 cups milk 1 tsp salt Left overs can be reheated in the oven for a few minutes the next day, that is if there are any left :-)"
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