Yorkshire Puddings
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5
6 reviews
Excellent
Yorkshire Puddings
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This Yorkshire pudding is made the traditional way with flour, eggs, milk, and pan drippings from a roast. A commendable side dish for that Christmas standing rib roast.
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Ingredients
- 2/3 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 2 whole large egg lightly beaten
- 2 large egg lightly beaten, yolk
- 1 cup milk
- 1/4 cup pan drippings or substitute clarified butter, fatty, from a roast
Instructions
- In a medium bowl, whisk together the flour, salt, and pepper. Add the eggs, egg yolks, and milk, whisking until the batter is well combined. Let the batter rest at room temperature for 30 minutes.
- Preheat the oven to 450°F (232°C).
- Spoon 1 teaspoon melted fat (or clarified butter) into each cup of a popover pan or, if using muffin pans, use a little less than that less per cup. Place in the oven for 5 minutes to preheat.
- Stir the batter to recombine. Carefully remove the hot pan(s) from the oven and immediately fill each cup a little more than halfway. Return the pan(s) to the oven and bake for 15 minutes.
- Reduce the heat to 350°F (177°C) and continue baking until the puddings are puffed and browned, 15 to 20 minutes. [Editor's Note: We understand the temptation to peek at the puddings as they puff during baking. But the less you open the oven door, the more quickly and evenly the puddings will cook, so do your best to resist.]
- Carefully remove the pan(s) from the oven and gently tip the Yorkshire puddings out of the pan onto a wire rack and turn them upright. Poke each Yorkshire pudding with the tip of a skewer or a sharp knife to let the steam out so it doesn’t collapse. Let cool a few minutes before serving.
Notes
- If you’re not using pan drippings and decide instead to use butter, it’s not only important but essential that you rely on clarified butter. As one of our recipe testers who made these at home perfectly explained, with “regular butter, the fat solids will burn and you’ll end up with a lot of little black spots on the exterior of the puddings.” Clarified butter has had the fat solids strained out so there’s no risk of a scorched appearance or taste. You can make your own clarified butter or you can buy it already made at the store.
Nutrition Information
Show Details
Serving
1serving
Calories
151kcal
(8%)
Carbohydrates
10g
(3%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
101mg
(34%)
Sodium
188mg
(8%)
Fiber
0.3g
(1%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 151kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 101mg | 34% |
| Sodium | 188mg | 8% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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