Yorkshire Pudding

Yorkshire Pudding

92 Reviews 9 Pics
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    1 h 35 m
Mort Tibble
Recipe by  Mort Tibble

“A yummy and traditional addition to the holiday feast. If you intend to make this, 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. Originally submitted to ThanksgivingRecipe.com.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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. If the batter has been refrigerated, allow it to come up to room temperature before using. 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 (92)

Rate This Recipe
Gwen
124

Gwen

Very delicious. I tried to make this before & it was a disaster. Thank you for proper instructions.!! My only comment is to tell folks to heat the fat in the pan at 400 degrees for 15 min. before adding batter. Some may think it's sizzling after 5 min. & results won't be as good if fat not hot enough. Do Not open oven door while it is cooking. And also - I had to use a blender to get it light & frothy. Wisking by hand just didn't do it for me. End results - great.

MissMissi
91

MissMissi

I just tried this recipe and it was fantastic.. I altered slightly, using 1/2 the H2o recommended, subbing 1/4 c butter and 1/4 c oil for the fat (I like to save the drippings for gravy) and using whole milk. It puffed out nicely with a crisp crust that is a pleasure to serve to company. The most important step to good Yorkies is to heat the fat first!!

SLYBRADE
89

SLYBRADE

My husband and I have been trying forever to find a good Yorkshire Pudding recipe. We have tried dozens of them and none of them would rise. So we tried different things like letting the batter rest for periods of time, including overnight. They would taste good, but there was not enough rising. We tried this recipe and the results were AMAZING! We have never been so excited about this! We had such success.. they turned out HUGE! I'm not sure what the trick was here, but we beat the batter for a long time to make sure it was really smooth, and even without letting it rest they turned out beautifully. Thank you so much for submitting this recipe Mort Tibble, you have made us VERY happy!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 157 cal
  • 8%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 19.1 g
  • 6%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 99 mg
  • 33%
  • Sodium
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

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