Yorkshire Pudding

By Yankee Magazine

Oct 02 2014


Yorkshire Pudding

Photo Credit : Heath Robbins

What would a holiday roast be without this gorgeous Yorkshire pudding on the side? With a texture like popovers, it’s very quick and easy to make; for the best texture, give it about 30 minutes to let the batter rest before baking. It is, as the name implies, a British dish, first recorded in a 1737 cookbook, but it probably dates back to well before that time.


10 to 12 servings


6 large eggs, at room temperature
1 teaspoon kosher or sea salt
3 cups milk, at room temperature
3 cups all-purpose flour
1/3-1/2 cup reserved beef drippings from rib roast


In a medium-size bowl, whisk the eggs until blended. Add the salt and milk and whisk again. Sprinkle in the flour, a little at a time, whisking as you go, until blended. Let the batter rest at least 30 minutes while the meat rests. Meanwhile, pour the reserved beef drippings back into the roasting pan you used for the meat. Set a rack to the middle position and preheat your oven to 450°. Transfer the roasting pan to the oven while it preheats.

When the oven is hot, pour the batter into the roasting pan with the drippings. Cook 15 minutes; then reduce the heat to 350° and continue baking until puffed and golden brown, 12 to 15 minutes more. Present the puffed pudding at the table; then cut into individual slices and serve.