Yorkshire Pudding Recipe

Prep time: 5 minutes Cook time: 35 minutes   Batter resting time: 1 hour   Yield: Serves 6

Ingredients: 1) 1 cup flour, 2) 1/2 tsp. salt, 3) 1 cup milk, 4) 2 tbsp. melted butter,  5) 2 eggs, beaten*  6) 2-4 tablespoons of roast drippings

* If you double the recipe, add 1 extra egg to the batter.

Preparation: 1) Make batter: Whisk together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and beaten eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream.

Let sit for an hour.

2)  Once the sitting time has passed, preheat oven to 450°F. Add roast drippings to a 9×12” Pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes, or until it begins to smoke.

3)  Pour batter into dish, bake: Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot.

Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 minutes more, until puffy and golden brown.

Cut into squares to serve.

For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple of minutes, until the pan begins to smoke. Follow baking instructions above.

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