Recipe by Karen Cooke
"Not a pudding, but a puffed pastry baked with meat drippings. We in the U.S. tend to think Yorkshire pudding and popovers are the same thing. Popovers are hard and very airy. Yorkshire pudding is softer and doesn't rise as high as a popover. Traditionally served with roast beef."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
beef or bacon drippings
Yorkshire pudding is really easy to make. i was born and raised in England (in Yorkshire) all it is, is pancake mix done in the oven. just make sure you add grease to your pan and heat it up in the oven before you add the mix. once it's sizzling then add the mix (flour & eggs, beaten together) we use to have yorkshire pud with sunday dinner. it was originally used as a filler during the war, as meat was rationed.
As I am from england which is where the yorshire pudding is from i found the recipe slightly different to how i would do it.
We only use plain flour and no salt also the pudding it self should be crispy on top and should be very tall like a bowl as we put are gravy inside the pudding.
Another thing you should do is eat it cold with jam in.
Ninety minutes to make? Here's my version: take quality roll. Dip in gravy. :)
Light, airy and absolutely delicious! We had our best friends and their kids over for dinner last week to exchange Christmas gifts and I decided to make a traditional English Christmas dinner. The prime rib turned out perfectly and the yorkshire pudding got rave reviews from all! Thanks Karen!
I have used many recipes for Yorkshire, just reviewed about 15 on this site. A couple of suggestions. Let sit at room temp for an hour. I putin about a teaspon of beef granules and t. of chopped parsley or chives, just to make interesting. Have had them go flat in muffin tins, so use small cast iron frying pan heated up on stove top with all the drippings from roast and take out what I need for the gravy.
For the people having issues, please, please remember you need the fat in your pan amazingly hot before you add the batter. This is what makes the yorkshire pudding rise, and that is where so many people have problems.
I made this for the first time for my Christmas Prime Rib dinner. It was very good and extremely tasty. The only thing I would like to add is that you REALLY need to serve this IMMEDIATELY. Unfortunately, I let it sit for about 20 minutes while I was preparing all the finishing touches to my dinner and during that time it flattened a bit. It still tasted good, but I'm sure it would have been even better had it been directly out of the oven.
This recipe came out beautifully with a light brown top (excellent presentation). It went perfectly with our 7 rib prime rib. I did have to cook it about 45 minutes in a convection oven until it was done, so keep an eye on it while it's cooking. Also, I blended it with an electric mixer until very smooth at least 10 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Yorkshire Pudding
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 24
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make roast beef’s perfect partner.
Watch Chef John prepare his secret recipe for creamy beef stroganoff.
Learn how to make corn pudding, a classic part of the American harvest menu.