This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition).

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.

  • Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.

  • In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

663.1 calories; 53.1 g protein; 26.9 g carbohydrates; 236.2 mg cholesterol; 317.1 mg sodium. Full Nutrition

Reviews (87)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/28/2007
Great Yorkies!! The only note I would add is from a friend of a friend- who's a chef in London England!!! - take out your ingredients and leave on the counter till room temp. - mix together thoroughly and refridgerate pudding mixture for one hour. -preheat the pudding/muffin tin for 3-5 minutes till very HOT and add pudding mixture- bake as recipe says. Read More
(262)

Most helpful critical review

Rating: 2 stars
06/27/2005
Eeewww....meat was tough and tasteless...the pudding/bread/pop-over things were dense rounds of congealed baked goo. (My son reading over my shoulder now is suggesting I reduce this rating further to a ONE!) Read More
(8)
110 Ratings
  • 5 star values: 64
  • 4 star values: 40
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/28/2007
Great Yorkies!! The only note I would add is from a friend of a friend- who's a chef in London England!!! - take out your ingredients and leave on the counter till room temp. - mix together thoroughly and refridgerate pudding mixture for one hour. -preheat the pudding/muffin tin for 3-5 minutes till very HOT and add pudding mixture- bake as recipe says. Read More
(262)
Rating: 4 stars
01/11/2004
Being of English heritage I too had this many times. Only diff. my grandmother used a cast iron skillet instead of muffin tins. It came out puffy and round so she cut it in pie shaped wedges. The key is getting the pan hot before pouring in batter so don't try to skip this step. Read More
(140)
Rating: 5 stars
03/31/2005
I only made the Yorkshire Pudding. I used about 1/2 inch of veggie oil instead of drippings (I like to save all the drippings I get for gravy!) I added an extra egg by mistake and heated the muffin tin in a 450 degree oven. (important!) I've found that the trick to perfect Yorkshire pudding is NOT TO OPEN THE OVEN during the first 3/4 of baking time. My puddings were perfect. I'm never swerving from this recipe; I've made it 6 times now and each time it's been PERFECT. Read More
(98)
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Rating: 5 stars
01/22/2005
Excellent especially the Yorkshire puds. Rather than waste the vegetables by roasting the meat on top of them and discarding them as one reviewer suggested I too removed the rack but lined the roasting dish with non stick foil. I then added pieces of carrot parsnip kumara (orange yam) potatoes and butternut squash all tossed in olive oil and salted to taste in with the beef for about 90 mins. Served it all with rich gravy and...viola! Sunday roast to die for. Sadly though not a scrap leftover for sandwiches! Read More
(59)
Rating: 4 stars
12/29/2003
An excellent idea to use garlic powder. Never come across until now. We use English mustard powder ground rock salt and five-corn pepper to dust the fat surface before roasting. When roasting it's a good idea to get rid of the metal rack and replace it with various washed peeled (or unpeeled) halved vegetables: potatoes parsnips carrots turnips will do. Just enough to raise the meat from the bottom of the roasting pan. This adds flavour and stops the meat drying out. These are not intended to be served at table although uses can be found for them. Remember also to steam potatoes until a knife begins to go in easily then set them aside to cool awhile. Then roast them in pre-heated beef dripping. Read More
(26)
Rating: 5 stars
12/25/2003
This is one of the recipes that has help us revive the family tradition of getting together for Sunday dinner. The Yorkshire puddings make this meal special. We serve a horseradish sauce sauce with the meat and puddings. The flavors are great together. Read More
(26)
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Rating: 5 stars
02/23/2006
I've read every review and haven't seen the way my mother-in-law used to make the Yorkshire pudding. Here is how she always served it. Baked in a pie plate as is this recipe, but served by sprinkling sugar on top and squeezing lemon juice on top of that before cutting! I had never eaten it before so this is the only way I know it to taste. It's great! Try it, you'll like it too :) Read More
(26)
Rating: 4 stars
02/25/2010
Here's the secret to perfect Yorkshire puddings - they never fail. Measure out your eggs in a measuring cup. Use the exact measure of whatever your eggs were and add the exact same amount of flour and milk. Mix well and let it sit on the kitchen counter for about an hour. Mix before pouring in a deep cup tin that has been smoking in a really hot oven - about 450 degrees.. the fat MUST be that hot.. then cook for 20 minutes and whatever you do don't open the oven door while they bake! Read More
(22)
Rating: 4 stars
01/03/2007
I averaged this score to a four-star since the roast beef was a 3 but the yorkshire pudding was a 5. The beef was pretty standard and a little dry. It didn't make any drippings so I used butter for the yorkshire puddings. I had to use a different cut of beef (bottom round if I remember correctly) and there wasn't a lot of fat on it so I'm sure that had something to do with the meat being so dry and there being no drippings. The yorkshire puddings were exactly how I remember them from childhood when my mom used to make them though and they were just great. I'll make those again though probably with a different main course. I served this with "Mushy Peas I" from this site and dinner was fantastic. Read More
(17)
Rating: 2 stars
06/27/2005
Eeewww....meat was tough and tasteless...the pudding/bread/pop-over things were dense rounds of congealed baked goo. (My son reading over my shoulder now is suggesting I reduce this rating further to a ONE!) Read More
(8)