Yorkshire Pudding

Yorkshire Pudding is a favorite companion to roast beef. This traditional British side dish is magical as it transforms from a batter to a puffed, golden delicacy.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 162kcal

Author: Pat Nyswonger

Ingredients

5 large eggs
1 cup whole milk
1/4 teaspoon table salt
1 cup 120 grams all-purpose flour
3 tablespoons beef drippings bacon drippings, clarified butter or vegetable oil

Instructions

Mix the Batter:

Add the eggs to a large bowl and beat with an electric mixer for 30 seconds. Pour in the milk and beat to combine.
Stir the salt into the flour. Gradually, add the flour while the mixer is running. Beat the batter until it is smooth and thick enough to coat the back of a spoon. The batter should be the consistency of heavy cream.
Transfer the batter to a pitcher or container with a pour spout. Cover and leave to rest on the kitchen counter for at least 30-minutes.

To Bake the Yorkshire Pudding:

Preheat the oven to 450°F. Arrange the oven racks for the baking dish/pan to bake on the lower third oven rack.
Pour the drippings or vegetable oil into a 2-quart baking dish or heavy bottomed pan and transfer to the oven, heat for 10 minutes until the fat is smoking hot. Do not coat the dish with oil-spray.
When the oil is hot, remove the dish from the oven. Carefully pour the batter into the dish and return it to the oven. Bake for 15 minutes then reduce the temperature to 400°F and continue to bake for an additional 15-minutes until puffed and golden.
Remove from the oven, cut into squares and serve hot with roast beef and gravy.

Notes

The batter can also be mixed in a blender.
During baking, the batter will puff up over the top of the dish and as it cools it will deflate. This is a natural phenomenon.
Batter should be the consistency of heavy cream.
Heat the baking dish in the oven with the oil/fat for the best results.
Do not spray the dish with non-stick oil spray.
Do not open the oven while the pudding is baking.
A cast iron, enameled cast iron or metal roasting/baking pan is ideal
If using an oven-proof, glass or ceramic casserole dish do not pour cold, refrigerated batter into the hot dish as the temperature change will crack the dish even if the dish says it is oven safe up to 450°F. Either let the batter come to room temperature or use a metal pan.
To make individual puddings, add 1/2 teaspoon of drippings/oil to the cavities of muffin pans, custard dishes or the cavities in a popover pan. The baking time should be reduced to 15-20 minutes.

Recommended Products

Carrington Farms USDA Organic Grass Fed Ghee, Clarified Butter, Lactose Free, Casein Free, Gluten Free, Non Hydrogenated, 0g Trans Fat, BPA Free, 12 Ounce

Rendering's Beef Tallow, 100% Grass-Fed & Finished, Cooking, Baking and Frying, 14 oz jar

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