This yorkshire pudding recipe is the perfect traditional accompaniment to roast beef.
There is nothing quite like watching the pudding rise in the oven, and thinking about how amazing it will taste oozing with tasty beef gravy.
Note the tips section below the recipe.
Prep time:
Cook time:
Ingredients: 7/8 cup flour 1/2 teaspoon salt 1/2 cup milk 2 eggs 1/2 cup water hot beef drippings or melted butter
Directions: The ingredients must be at room temperature when mixed or they will not puff.
Preheat the oven to 400°F.
Sift the four and salt into a bowl. Make a well in the center. Pour the milk into the well. Stir in the milk. Beat the eggs until fluffy then beat them into the batter. Add the water. Beat the batter well until large bubbles rise to the surface. You may let the batter stand covered and refrigerated for up to 1 hour. When ready to bake, then beat it thoroughly again.
Heat a 9"x12" oven proof dish or muffin tins with about 1/4 inch hot beef drippings or melted butter added to them. Pour the batter into the hot tins. Bake the pudding for 20 minutes. Reduce the heat to 350°F and bake 10-15 minutes longer. Serve it at once.
Makes 6 servings.
Tips:
Yorkshire pudding should rise and be light and airy on the inside. The absolutely crucial element is the hot oven and hot muffin tins. If they are not hot and the liquid in them isn't really hot, the yorkshire pudding won't rise as it should.
There are two keys to a perfect yorkshire pudding: The ingredients must be at room temperature and the muffin tins must be hot before adding the batter. While the roast is resting the puddings can be rising. Get ready for an easy and delicious taste sensation.
Calories 233;
Calories from Fat 157;
Total Fat 17.4g; Saturated Fat 10.5g; Cholesterol 104mg; Sodium 333mg; Total Carbohydrates 15.0g;
Sugars 1.2g;
Protein 4.6g;
Vitamin A 12%; Vitamin C 0%; Calcium 4%; Iron 6%
(Percentages based on a 2000 calorie per day diet)
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What Other Visitors Have Said
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Yorkshire Pudding my Mum made.
I'm not sure if this recipe would turn out that well. Mixing the milk with the flour will almost make it like a cement. My Mother made Yorkshire pudding...
cookingmom
7/8 of a cup of flour? Really? Wouldn't a whole cup of flour work? Hi Cookingmom, Yorkshire pudding is a bit tricky and the batter really should be...
This Recipe Rocks!!!!
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Today is the very first time that I have tried to make Yorkshire Pudding. I initially used another recipe that didn't have all of the tips provided here,...
Yorkshire pudding turned out great!
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Made this from scratch, followed the tips to have the milk and eggs at room temp (took out while preparing the roast to go in), and it turned out great....
Grapeseed oil works too
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I used this recipe when we made a Bison roast. The meat was quire lean and we had almost no drippings so I used grapeseed oil in the pan. Other than...
so good
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This is very close to the Betty Crocker recipe, but it calls for 1 cup of milk I started using half milk and half water a while ago in it and it is much...
wow!
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ive never made this before, i was scared it wouldnt turn out, but these little gems are awesome!@ thanks for ur tips too, i owe ya~!...
Yorkshire Pudding Perfection
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I've never made yorkshire pudding before and it was reqested by a dinner guest, so I looked up this recipe online and followed it to a tee. My dinner guest...
Hmmmm...
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This recipe is taken directly from the 'Joy of Cooking' cookbook... You should give credit where credit is due... From Karen: I actually got it from another...
young mom
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I have to admit that after witnessing generations of women in my family make perfect yorkshires I had yet to aquire the skill myself! I was skepticle,...
Yorkshire Pudding Variation
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The recipe is sound. I have made many Yorkshire puddings using a similar recipe. One thing that may be a consideration for those not wanting beef (fat)...
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