Here is the recipe for my popular Yorkshire Pudding! They have a little crunch on the outside and are tender and fluffy on the inside. These roll-like delicacies will make the perfect gravy cup for your meal. Truly scrumptious and, to me, reminiscent of past holiday celebrations and comforting Sunday dinners.
This classic side dish is typically served alongside prime rib. Toward the end of the roast’s cook time, you will need to capture roughly 1/2 cup of the beef drippings. I recommend having a drip pan handy regardless of which cooking method you use.
What you’ll need to make Yorkshire pudding:
- 2% milk
- 2 large eggs
- 1/2 cup beef drippings
This recipe makes 8 Yorkshire puddings. Because they are so delicious, plan on 2 per person. If you are feeding a larger crowd, you will need to double or even triple the recipe. However, you might not be able to capture enough drippings for 16 or 24 puddings. You will need to rely on vegetable oil for the rest. That’s okay! They will not have the same flavor, but they will be quite delicious. Besides, once it’s coated in that delicious gravy, it won’t matter.
Tip: Run the drippings through a fine strainer to remove any seasoning chunks, the use as directed.
How to make Yorkshire pudding:
- Sift your flour and salt together in a medium bowl. Combine with eggs and milk. Whisk until smooth. Set aside for 30 minutes.
- Pour 1 tablespoon of beef drippings into each cup of the muffin tin—then preheat the tin in the oven at 425 degrees F. for 15 minutes. Doing this will get the oil screaming hot.
- Remove the pan from the oven and pour 1/3 cup of batter into each pre-greased cup—return pan to the oven.
- Do not open the oven for the first 20 minutes.
- Reduce heat to 375 degrees F., and continue baking for an additional 15 minutes, or until the puddings are golden brown and puffy.
- Remove pan from the oven and set onto a heat-resistant surface. Let Yorkshire puddings rest for 5-10 minutes before serving.
To serve your Yorkshire pudding, plate up two per person, along with the main course and other side dishes. Ladle desired amount of gravy onto the puddings, and enjoy!
Like this recipe? Try these!
- 1 cup flour
- 1 cup 2% milk
- 2 large eggs well beaten
- 1/2 cup oil drippings from roast
- 1 teaspoon salt
- Sift flour and salt together in a medium bowl. Combine with eggs and milk. Whisk until smooth. Set aside for 30 minutes.
- Pour drippings into 8 cups of a muffin tin. Preheat it in the oven at 425 degrees F. for 15 minutes.
- Remove pan from oven and carefully pour about 1/3 cup of batter into each of the pre-greased cups in the muffin tin. Return to the oven.
- Do not open the oven for the first 20 minutes. Reduce heat to 375 degrees and continue baking for an additional 15 minutes, or until the puddings are golden brown and puffy.
- Remove Pan and set onto a heat resistant surface. Let Yorkshire puddings rest for a few minutes before serving.