Served with roast beef, the traditional Yorkshire pudding is an egg batter poured over roast beef. It then inflates dramatically! Humble ingredients come together in a recipe that turns a roast into something very special.
In this recipe
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What is Yorkshire pudding?
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How to make Yorkshire Pudding
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Tips for Success
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Recipes to complete your English dinner
The texture of a Yorkshire pudding is nothing more than a pudding in the modern American sense of the word.
What is Yorkshire pudding?
Yorkshire Pudding isn’t really a pudding, but rather a mixture of a soufflé and a cheese puff (no cheese).
The batter is like a very thin pancake batter that you pour into a hot casserole dish over drippings or prime rib.
It then puffs up like a chef’s hat, only to collapse shortly after you take it out of the oven.
Given that it’s loaded with beef lard (fat) or butter, or both, if you watch your waistline, Yorkshire pudding probably isn’t what you want to eat on a regular basis.
But once a year as a treat, served with roast beef?
yummmmm
Yorkshire pudding is traditionally prepared in a pan (more traditionally in the pan that catches the drippings from above). You can also make a popover version using the same batter and drippings in a muffin tin or popover pan.
The best Yorkshire pudding takes practice
Yorkshire pudding should puff up a lot. Follow these tips to give your Yorkshire pudding the best chance of climbing high.
- Let the dough rest for at least 1 hour. Don’t rush this.
- Give it a good whisk before pouring the batter into the pan or muffin tins.
- Allow the oven to fully preheat before placing the dish with the lard inside.
- After fully preheating the oven, preheat the pan with the fat in it for 10 minutes.
- Conventional wisdom says that you shouldn’t open the door once the dish is in the oven. We’ve seen conflicting evidence – opening the oven door a few times is indeed fine – but if you really want to get to the bottom of it, try both ways and see.
Complete your English dinner with these recipes!
- Instant Pot Pot Roast with Balsamic Vinegar and Rosemary
- How to make sauce
- Oven-roasted new potatoes
- Simple peas and onions
- apple cobbler
From the editors of Simply Recipes
Yorkshire pudding
If doubling the recipe, add an extra egg to the batter.
ingredients
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1 Cup all purpose flour
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1/2 teaspoon kosher salt
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1 Cup milk
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2 tablespoon melted butter
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2 big eggs, beaten
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2 to 4 tablespoon dripping
method
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Make the dough:
Whisk together the flour and salt in a large bowl. Make a well in the middle. Add the milk, melted butter and eggs and beat until the batter is completely smooth (no lumps), the consistency of heavy cream.
Leave to rest for 1 hour.
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Preheat oven:
Preheat oven to 450°F.
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Preheat the drippings in the casserole dish:
Add drippings to a 9 x 12 inch pan (metal or ceramic is best) and cover the bottom of the pan. Heat the dish in the oven for 10 minutes.
For a popover version, you can use a popover pan or muffin tin, add at least a teaspoon of the pan juices to the bottom of each well and pop in the oven for just a few minutes.
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Pour the batter into the pan and bake:
Once the pan is hot, carefully pour the batter into the pan (or the wells of muffin/popover pans that are only 1/3 full).
Bake at 450°F for 15 minutes, then reduce the heat to 350°F and bake an additional 15 to 20 minutes, until puffy and golden brown.
Cut into squares to serve.
(If using muffin/popover pans, bake 10 minutes at 450°F, then reduce heat to 350°F and bake an additional 5 to 10 minutes, until puffy and golden brown.)
| nutritional information (per serving) | |
|---|---|
| 231 | calories |
| 15g | Fat |
| 18g | carbohydrates |
| 6g | protein |
