Grandma's Yorkshire Pudding Recipe - Allrecipes.com
Grandma's Yorkshire Pudding Recipe
  • READY IN 40 mins

Grandma's Yorkshire Pudding

Recipe by  

"These are delicious Yorkies! Very easy too! Serve with roast beef or pork, as this recipe requires meat drippings."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Preheat the oven to 450 degrees F (220 degrees C). Place about a tablespoon of beef drippings into each cup of a 6 cup muffin tin.
  2. In a medium bowl, whisk eggs until well blended. Stir in the milk, flour and salt. Fill the muffin cups about half way.
  3. Bake for 15 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2004

Great - Easy recipe. Couple of tips: after filling tins with drippings or oil, heat tin in oven until very hot (5-7 mins.), then remove from oven and fill with batter. I used regular sized muffin tins, and had left over batter. Either fill up 3/4 the way (instead of half way) which worked for me, or use a large muffin size tin. :)

 
Most Helpful Critical Review
Sep 02, 2007

Terrible instructions. Following these will make it impossible for a successful pudding. NOTE!!!!! HEAT THE OIL/FAT IN THE PUD TRAY FOR APPROX 10MINS IE SO THE OIL IS SMOKING. QUICKLY REMOVE THE TRAY AND POUR THE BATTER. (IT SHOULD SPIT IN THE TRAY). NOW GET IT BACK IN THE OVEN IMMEDIATELY. DO NOT PEAK HALF WAY THRU AS THE PUDS COULD COLLAPSE. 3/4 THRU COOKING LOWER THE TEMPERATURE TO LET HEKP STOP THE BASE BEING SOGGY. Hope this helps. ps unlike others at least you remembered the salt!

 
Dec 01, 2006

Yum, these are good! I love Yorkshire pudding but this was my first time trying to make it. Turned out very nice. Instead of a 6-muffin tin, I used a 12-muffin tin (smaller muffins than the 6-pan) and had batter to fill 8 of the cups to 3/4. Also, I used bacon grease and butter instead of beef drippings (just enough to cover the bottom of the tins). I noticed the bacon grease was smoking a bit so I moved the tray to the middle rack - no problems after that. Followed the other directions exactly with no substitutions. The Yorkies rose to 2x their height and were perfectly golden and yummy. Will definitely make again! Some tips: 1) the tray needs to be very very hot! Keep it in the oven for 5-7 min as recommended. 2) make the batter and let it sit for a bit while the oven preheats. 3) fill the tins as quickly as possible and pop back in the oven.

 
Dec 28, 2008

I have watched the Martha Stewart special on comcast on demand where she makes yorkies about 10 times (no exaggeration) and I've made them before and learned from my mistakes so I have some handy tips. First, make sure to mix your batter about half hour before baking, so it isn't cold. Second, mix very well, until it is smooth, and add milk (I used half and half) just until it's a smooth consistency. I didn't need all of the milk. Third, preheat your muffin tin until it's HOT. Add just enough drippings to cover the bottom. I have a very hot oven, so I baked the yorkies for 10 minutes at 450, then 10 minutes at 350. They rose SKY HIGH, and the texture was perfect. Very light and tasty, complimented my prime rib very well.

 
Sep 29, 2006

This was a pretty good recipe but needed a bit of tweeking, which is why I gave it four stars. I found that you needed to cook it only 10 minutes more at 350 or they got way overdone. If you are using melted butter instead of drippings, I would reccomend omitting the salt. Overall very tasty and easy recipe to follow.

 
May 07, 2005

Excellent. I didn't have any beef drippings (I've never cooked a roast big enough to get a whole cup from!) but butter worked just as well!

 
Mar 13, 2011

Doubled recipe which made 12.Saved the grease from the roast for gravy. Put 1 tsp. canola oil into each muffin tin and heated in 450 degree oven for 5 mins. Then quickly poured in batter. Took out 5 mins early because it was really browning but I should have cooked a little longer, there were a few that were a little wet. Overall, excellent and tasty. Will use this recipe everytime we have roast beef. UPDATE: first time I have used the drippings from the roast and I tried using the convection setting for the oven and the yorkshires were the highest and the best ever!!! Was it the drippings or the convection method that made then rise higher?? Also cooked way faster this way. 18mins or so. Update:cooked them on lowest rack setting, down with 8 mins left and nice and crispy!! Thanks, Michele, Cambridge, Ontario

 
Jan 04, 2007

I loved the individual servings. I also heated the drippings in the muffin tin before I added the batter. They were perfect. They remained puffy even after they cooled. I will never go back to putting the batter in one pie plate again. Excellent recipe.

 

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Nutrition

  • Calories
  • 475 kcal
  • 24%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 42.1 g
  • 65%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 488 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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