Yorkshire Pudding
📜 Collection: UK Collection | ✍️ Attribution: Unknown | 📂 Category: Sides A classic British side dish baked in rich rendered beef fat until dramatically puffed, light, and golden brown. Designed to bake underneath roast beef so savory juices flavor the crisp pudding.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 45 mins | None | 6 Servings |
🔪 Key Equipment
- Rotary beater or electric mixer
- Roasting pan or muffin pan
- Wire roasting rack
- Saucepan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Flour | None |
| 1/4 Teaspoon | Salt | None |
| 3 | Eggs | well beaten |
| 1/2 Cup | Milk | None |
| 1/2 Cup | Water | None |
| As needed | Beef Drippings | rendered fat from roast beef |
Instructions
Step 1: Prepare the Batter
- In a mixing bowl, combine 1 cup flour and 1/4 teaspoon salt.
- Add 1/2 cup milk, 1/2 cup water, and 3 well-beaten eggs.
- Beat the entire mixture vigorously for several minutes with a rotary beater or electric mixer until smooth and thoroughly aerated.
Step 2: Prepare the Pan
- Remove cooked roast beef from its roasting pan. Pour into a saucepan enough beef drippings to make gravy, leaving the remaining beef drippings in the pan and running it up the sides for greasing (or use greased, hissing-hot muffin pans).
- Pour the batter into the greased pan until it is about 1/2 inch thick.
- Place the roast beef on a wire rack directly over the pudding pan so the cooking juices run down onto the pudding during baking.
Step 3: Bake and Serve
- Bake in a preheated oven at 425°F for 15 minutes.
- Reduce the oven heat to 375°F and continue baking for 30 minutes until the pudding is dramatically puffed, deeply golden brown, and crisp along the edges.
- Serve immediately while hot.
💡 Make-Ahead & Storage: Yorkshire pudding must be served immediately out of the oven while hot and crisp. It is not suitable for make-ahead storage.
Original Recipe Scan
