-
-
My review
Yorkshire Pudding
Mort Tibble
"A yummy and traditional addition to the holiday feast. If you intend to make this, 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. Originally submitted to ThanksgivingRecipe.com."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 35 m servings 157Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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).
- If the batter has been refrigerated, allow it to come up to room temperature before using. 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 162193 Ratings
-
-
-
-
-
Most helpful positive review
1/27/2002
Very delicious. I tried to make this before & it was a disaster. Thank you for proper instructions.!! My only comment is to tell folks to heat the fat in the pan at 400 degrees for 15 min. befo...
Most helpful critical review
6/18/2001
This is absolutely the worst yorkshire pudding recipe i've ever encountered.
Most helpful
Most positive
Least positive
Newest
1/27/2002
Very delicious. I tried to make this before & it was a disaster. Thank you for proper instructions.!! My only comment is to tell folks to heat the fat in the pan at 400 degrees for 15 min. befo...
9/7/2005
I just tried this recipe and it was fantastic.. I altered slightly, using 1/2 the H2o recommended, subbing 1/4 c butter and 1/4 c oil for the fat (I like to save the drippings for gravy) and usi...
1/28/2003
My husband and I have been trying forever to find a good Yorkshire Pudding recipe. We have tried dozens of them and none of them would rise. So we tried different things like letting the batte...
12/27/2007
I didn't use a casserole dish, instead I used a muffin tin and tripled the recipe and it was great! The puddings were crispy on the outside and stayed "puffed" even after I took them out of the ...
10/25/2013
I have been making Yorkies for the last 20 years on a weekly basis and have some tips for those people who say that their puds don't rise. First of all, I use yorkshire pudding pans I bought in ...
7/16/2007
This was fantastic. I was looking for a recipe that compared to my mother's (she was from Coventry)----and this was as good as it gets. Thank you so much for a pudding that is light and puffy....
8/23/2004
Excellent recipe. I can finally make yorkshire pudding. I didn't have much fat from the roast so I used appx. 1/4 c butter and 1/4 c olive oil instead. Turned out great. Thanks. Its a keepe...
11/16/2005
I come from Yorkshire and this recipe is exactly like my family have been cooking for generations, although we use Yorkshire pudding tins and cook each one individually, we have them every Sunda...
7/17/2003
I make a traditional prime rib each Christmas and this is the best Yorkshire Pudding recipe I have found. Letting it sit overnight is more important that people think. I have tried a lot and t...