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Yorkshire Pudding

Read Reviews (6)

"A yummy and traditional addition to the Thanksgiving feast. If you intend to make this on Thanksgiving day, the timing has to be juuuuust right. I would suggest preparing the mixture the evening before, and having it ready while the roast beef is cooking." — Mort Tibble

Ingredients Edit and Save

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All about Eggs

Measuring All-Purpose Flour

Types of Salt

Original recipe makes 8 servings Change Servings

1 1/2 cups all-purpose flour
3/4 teaspoon salt
3 eggs

3/4 cup water
1/2 cup beef drippings
3/4 cup milk

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Directions

Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
When the roast beef is ready to come out of the oven, ready the mixture.
Preheat oven to 400 degrees F (205 degrees C).
Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.

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Reviews More Reviews

Most Helpful Positive Review

Nov 11, 2002

Perfect side to my holiday prime rib roast. My wife said the neice and nephew wouldn't like the dinner. Boy! Was she mistaken! When it came time for them to leave, the boy said 'be sure to let us take some of that stuff!' meaning the Yorkshire Pudding. (Now I have to say this nephew is 21 and his sister is 17, so I wouldn't call them 'kids.'

—DAVE REDDICK

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Most Helpful Critical Review

Dec 25, 2007

This was very good, but I cut back on the amount of liquid and only used milk. This was the first time I made this recipe in a dish rather than a muffin pan. I found that I prefer the individual muffins as they come out so much prettier. A good basic recipe that went nicely with our prime rib. Thank you!

—LINDA MCLEAN

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8 Ratings

Nov 11, 2002

Pretty good. It stuck in a few places. Be sure to swirl hot fat around pan and then pour batter into center of pan. A nice additon to the usual potatoes.

—Proverbs31mom

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Nov 11, 2002

This recipe was simple but did not turn out for me - it was tough and not like yorkshire pudding you can buy in the mix. not a keeper for me.

—Joanne Ramsthaler

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Dec 17, 2011

Served this at a dinner party tonight.....Came out really puffy and nice - Should have served it immediately as it deflated after about 7 minutes. Flavor was very good - could have used a hint more salt...

—jethridge

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Sep 08, 2012

This is the traditional English version of Yorkshire Pudding that my English grandmother used to make. She never made her Yorkshire pudding in little cups. We always ate this with roast beef and gravy with English roasted potatoes.

—Teacher

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Nutrition

Calories
157 kcal
8%

Carbohydrates
19.1 g
6%

Cholesterol
99 mg
33%

Fat
3.3 g
5%

Fiber
0.6 g
3%

Protein
11.8 g
24%

Sodium
261 mg
10%

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

Nutritional Information

Yorkshire Pudding

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 157
** Calories from Fat: 30

% Daily Value *
** Total Fat 3.3g 5 %
** Saturated Fat 1.2g 6 %
** Cholesterol 99mg 33 %
** Sodium 261mg 10 %
** Potassium 121mg 3 %
** Total Carbohydrates 19.1g 6 %
** Dietary Fiber 0.6g 3 %
** Protein 11.8g 24 %
** Sugars 1.3g
** Vitamin A 3 %
** Vitamin C < 1 %
** Calcium 5 %
** Iron 19 %
** Thiamin 20 %
** Niacin 24 %
** Vitamin B6 3 %
** Magnesium 6 %
** Folate 30 %

* 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.