Yorkshire Pudding I always thought Yorkshire Pudding was a British type of pudding served at a holiday as a fancy dessert. Well now that I know the difference I say, move everybody! That gravy boat is MINE !
Print Recipe
4 from 1 vote

Yorkshire Pudding

I always thought Yorkshire Pudding was a British type of pudding served at a holiday as a fancy dessert but now I know better.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Side Dish
Cuisine: English
Keyword: rolls
Method: Bake
Skill Level: Intermediate
Servings: 24
Calories: 100kcal
Author: Marilyn

Ingredients

  • 2 cups all-purpose flour
  • 4 large eggs
  • 3 cups whole milk
  • 1 1/2 teaspoons coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 4 tablespoons pan drippings reserved from Standing Rib Roast with Roasted Potatoes

Instructions

  • Whisk flour, eggs, 1 1/2 cups milk, salt, and pepper in a medium bowl. Let stand for 30 minutes.
  • Preheat oven to 400 degrees. Whisk remaining milk into batter. (The batter should resemble heavy cream.) Pour 1 teaspoon drippings into each popover cup (1/2 teaspoon if using muffin tins), then place in oven for 2 minutes. Carefully pour batter into cups, filling each 1/3 full. Bake until puffed and golden brown, about 30 minutes. Serve immediately.

Notes

  •  Yorkshire puddings should never be served WITH anything except for gravy (and perhaps occasionally a sausage if you are making toad in the hole).
  • Putting them on the plate with the roast is a bizarre southern aberration. They should be eaten before dinner, like a starter, with the gravy from the roast that follows. 

Nutrition

Serving: 2(31g) | Calories: 100kcal | Carbohydrates: 11g | Protein: 0g | Fat: 4.5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 1g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg