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READY IN 45 mins

Yorkshire Pudding II

Read Reviews (25)

"Flour, salt, milk and eggs, along with roast beef pan drippings, make this classic Yorkshire pudding to serve with roast beef." — jane

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Measuring All-Purpose Flour

Types of Salt

All about Eggs

Original recipe makes 6 servings Change Servings

1 cup all-purpose flour
1/2 teaspoon salt

1 cup milk
2 eggs, beaten

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Directions

To Make Pudding Batter: In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater just until smooth.
Prepare Yorkshire pudding 30 minutes before roast is done. Remove roast from oven and spoon drippings into a 9x9 inch pan, to measure 1/2 cup. Increase oven temperature to 425 degrees F (220 degrees C). Return roast to oven. Pour pudding batter into pan with drippings and bake in preheated oven for 10 minutes.
Remove roast from oven; continue baking pudding for another 25 to 30 minutes. Let cool, cut into squares and serve with roast.

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PREP 5 mins
COOK 40 mins
READY IN 45 mins

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This is the recipe I've been using for thirty two years. The only exception I make is that I will usually use vegetable oil instead of roast drippings: I spray pan with vegetable spray and put 1/2 tsp oil in each cup. An absolute must to have the oven pre-heated to the right temp before putting the puddings in the oven. I always remove the roast from the oven to set/carve while puddings bake on their own.

—COOKINKIWI

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Most Helpful Critical Review

Dec 18, 2003

This was not the best pudding I've ever tried, I'm not sure why, it just didn't quite taste like the originals.

—NOEMIE

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30 Ratings

Oct 10, 2007

I have use this same recipe for years. I make it with a 1/2 teaspoon of Criso shortning in each muffin pan hole (makes 9). I also make this in the blender until its light and fluffy. They are more crispy in the muffin tins. If you want 12 then use in high powered blender: 1.5 cups flour 3 eggs 1.5 cups milk 1 tsp salt Left overs can be reheated in the oven for a few minutes the next day, that is if there are any left :-)

—Darcy

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Jul 15, 2007

These were fantastic!! We used bacon fat instead of oil and the flavour was outstanding!! My husband says these were as good, if not better, dare I say it!! than his grandmother's!! Yeah!!......

—MrsRPM

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Dec 17, 2007

This is the same recipe I've used for years. just a couple of tips -- spray the muffin tins with Pam, and DON'T open the oven.

—vettegirl

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Jan 18, 2008

I love this recipe! I make it to specs, except that I use Crisco instead of beef fat. As a vegetarian, I ate Yorkshire pudding growing up and wasn't willing to let it go. Just preheat the pan (with the Crisco in it) for about 5 minutes before pouring the batter in. It always rises well and comes out puffy and crispy.

—ArianeK

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Aug 15, 2008

Good. For a pancake called Dutch pancakes, use butter, but same batter. When done, serve right away because it collapses. Sprinkle cinnamon, or powdered sugar on it and lemon juice. Or go with syrup. Serve for breakfast. My family loves them. They also like the Yorkshire Pudding with the roast.

—mermaid

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Dec 28, 2007

Great recipe. However, I prefer the muffin tin.

—DAHL1

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Nutrition

Calories
124 kcal
6%

Carbohydrates
17.9 g
6%

Cholesterol
75 mg
25%

Fat
3.2 g
5%

Fiber
0.6 g
2%

Protein
5.6 g
11%

Sodium
234 mg
9%

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

Nutritional Information

Yorkshire Pudding II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 124
Calories from Fat: 29

% Daily Value *
Total Fat 3.2g 5 %
Saturated Fat 1.3g 7 %
Cholesterol 75mg 25 %
Sodium 234mg 9 %
Potassium 103mg 3 %
Total Carbohydrates 17.9g 6 %
Dietary Fiber 0.6g 2 %
Protein 5.6g 11 %
Sugars 2g
Vitamin A 2 %
Vitamin C 0 %
Calcium 7 %
Iron 13 %
Thiamin 19 %
Niacin 21 %
Vitamin B6 3 %
Magnesium 4 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.