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Yorkshire Pudding Recipe

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Course: Side Dish
Cuisine: American

Ingredients

  • 2 tablespoons beef drippings or 2 tablespoons oil or clarified butter
  • 5 oz whole milk
  • 1 cup all purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 large eggs

Instructions

    Cup of Yum
  1. While the meat is resting, make Yorkshire pudding. Turn the oven up to 450° F.
  2. Whisk together the flour, salt and black pepper in a bowl.
  3. Put about 1½ teaspoons of drippings, oil or clarified butter into each hole in a nonstick Yorkshire pudding tin or in a large nonstick muffin tin. Put the tin in the oven to get the fat very hot.
  4. Whisk the eggs a bit to break them up, then stir them into the flour mixture.
  5. Still whisking, slowly add the milk until you have a smooth batter.
  6. Transfer this batter to a liquid measuring cup with a spout.
  7. Open the oven door. The fat in the muffin tin should be almost smoking. Quickly pour the batter into each hole, filling no more than ¾ of the way. The fat should sizzle when you pour the batter. Work quickly, so you don't lose all the oven heat.
  8. Bake, without opening the oven door, for 15-20 minutes, until the puddings are a deep golden brown and very well risen and crisp.
  9. Serve hot alongside the roast.