Yorkshire Pudding

  • Serves: Makes about 8
  • Baking Temp (degrees F): Initially 450; then 400
  • Views: 7977

Recipe by Cdnshaz, Premium Member © 2010 Sarah Phillips CraftyBaking.com

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Cdnshaz, Premium Member Says: "...living in UK I got a couple of (these recipes)....It is best made a few hours in advance and let stand at room temperature."

SARAH SAYS: British roast beef wouldn't be complete without Yorkshire pudding, which is like a cross between a popover and a soufflé and not at all like a pudding. It's made with a batter of eggs, milk and flour, baked in beef drippings until puffy, crisp and golden brown. It may be prepared in a shallow baking dish, muffin tins or other small containers, or in the same pan as the roast. Like a hot soufflé, Yorkshire pudding will deflate shortly after it's removed from the oven. This specialty takes its name from England's northern county of Yorkshire.

1 1/2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
3/4 teaspoon salt
3/4 cup 2% or whole milk, room temperature
3 eggs, room temperature
3/4 cup water
beef drippings (I use liquid Crisco)

1. Mix flour and salt together until blended. 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 until ready to cook

2. Preheat oven to 450 degrees F.

3. Pour off drippings from roast beef or put a small amount of oil (About a tablespoon is usually enough) in each special Yorkshire Pudding Pan tin.  

4. Put pan in oven until drippings/oil is smoking hot....10-15 min I leave mine.

5. Quickly take pan out of oven, reduce heat to 400 degrees F and fill each well with about 1/2 cup of batter, it should sizzle when it hits the pan.

6. Quickly put back in oven for 25-30 minutes. DO NOT OPEN OVEN DURING COOKING. They will fall.

Yorkshire Pudding is best served hot right from the oven.