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READY IN 40 mins

Karrie's Yorkshire Pudding

Read Reviews (13)

"These airy morsels are a delightful side dish for roast beef or any other juicy entree." — STEINMETZ_K

Ingredients Edit and Save

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Measuring All-Purpose Flour

All about Eggs

Original recipe makes 4 to 6 servings Change Servings

3 tablespoons shortening
1 1/4 cups all-purpose flour

2 cups low-fat milk
4 eggs

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Directions

Preheat oven to 450 degrees F (230 degrees C). Spread shortening into a 9x13 inch baking pan and place on center rack in oven.
In a medium bowl, mix flour and 1 cup milk until a smooth paste is formed. Whisk in eggs one at a time, mixing thoroughly after each addition. Whisk in remaining 1 cup milk.
As soon as shortening in oven has begun to smoke, remove pan from oven and pour in batter. Bake in preheated oven for 20 minutes, until golden brown and fluffy. Remove and allow to sit 5 minutes. Slice and serve immediately.

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PREP 15 mins
COOK 20 mins
READY IN 40 mins

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Before this recipe my yorkshires were always like hockey pucks because we're living at a high altitude. I mix up the batter in a blender several hours before dinner and just give it a whir every now and then- Thanks so much!!

—gwen

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Most Helpful Critical Review

Aug 15, 2005

I am a little disappointed with this recipe. I always read the reviews before I try a recipe and the reviews rated this one high. I followed the recipe and used the shortening...there was no flavor. I have been making these puddings for years and thought I would try a recipe instead of using 'club house' mix..Don't get me wrong, it came out great it just had no flavor. I will try again using oil or lard, if this doesn't work, I will stick to the package mix.

—EMILYJASON

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15 Ratings

Aug 02, 2003

This is the easiest yorkshire pudding recipe I have ever made and the results were fantastic!

—Rhoda

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Jul 24, 2003

Pretty good yorkshire, for such a simple recipe.

—SPARKY4CA

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Apr 26, 2010

I think this is a tasty recipe. I have made these a couple times with mixed results. The problem was me, not the recipe, though. I didn't realize you cannot open the oven door to peek! No matter how much you want to see if your Yorkshire pudding is rising, you must never open the door! It causes your pudding to fall. I have made these as a pudding and also in muffin tins as popovers. I enjoyed the popovers more.

—gravylegs

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Mar 07, 2005

These were so light and airy and SO delicious! Definately will use again...

—SANDI

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Jan 10, 2005

This was great... I used olive oil and butter instead and it worked out well.

—MARHATTAN

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Mar 19, 2004

This is very close to how my Mom makes it, although she uses just a little bit more shortening (approx. 5 Tbsp.). In my opinion, the more 'butter', the better the taste. This was a very simple recipe to make, and I enjoyed the outcome.

—BugNBear

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Nutrition

Calories
297 kcal
15%

Carbohydrates
29.3 g
9%

Cholesterol
149 mg
50%

Fat
14.8 g
23%

Fiber
0.8 g
3%

Protein
10.9 g
22%

Sodium
153 mg
6%

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

Nutritional Information

Karrie's Yorkshire Pudding

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 297
Calories from Fat: 133

% Daily Value *
Total Fat 14.8g 23 %
Saturated Fat 4.7g 23 %
Cholesterol 149mg 50 %
Sodium 153mg 6 %
Potassium 235mg 7 %
Total Carbohydrates 29.3g 9 %
Dietary Fiber 0.8g 3 %
Protein 10.9g 22 %
Sugars 5.3g
Vitamin A 8 %
Vitamin C < 1 %
Calcium 18 %
Iron 20 %
Thiamin 30 %
Niacin 32 %
Vitamin B6 6 %
Magnesium 8 %
Folate 41 %

* 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.