Yorkshire pudding is a puffy bread roll with a savory flavor due to the meat drippings used. This recipe captures with ease the techniques used to provide consistent results. Yorkshire pudding is a wonderful way to enhance the presentation of the food and partners well with a wide range of entrees. Best served with gravy these partner well with most any style of roast beef. My family enjoyed the novelty of the appearance and the deliciousness of the flavors along with the endless possibilities when enjoying a fresh made Yorkshire pudding.
Watch the video and follow the instructions below to have these tall and tender Yorkshire pudding ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh this meal Thanks for visiting and see you again soon.
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In a bowl: whisk eggs. Add flour, milk and a pinch of salt. Mix everything together.
Use a sifter or strainer (this will create a lump free batter). Pour the mixture through to a measuring cup.
Then, place in the refrigerator for 20 minutes.
Preheat the oven to 425℉. Add 1 tsp beef dripping (or lard, shortening, vegetable oil) to each Yorkshire pudding tray or muffin tin. Place them in the hot oven for 10 minutes (important: the fat should be smoking).
Whisk the batter one more time. Then, divide the batter into 12 tins. Place the tin in the oven immediately.
Bake for 20 minutes or until golden brown, puffed and crisp.
Do not open the oven door until the end or they will collapse.
Best served immediately. Enjoy!
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Yorkshire Pudding
Equipment
- 12 Yorkshire Pudding Tray or Muffin Tins
Ingredients
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- ⅛ tsp salt
- ¼ cup beef drippings, lard, shortening, or vegetable oil
Instructions
- In a bowl: whisk eggs. Add flour, milk and a pinch of salt. Mix everything together.
- Use a sifter or strainer (this will create a lump free batter). Pour the mixture through to a measuring cup. Then, place in the refrigerator for 20 minutes.
- Preheat the oven to 425℉.
- Add 1 tsp beef dripping (or lard, shortening, vegetable oil) to each Yorkshire pudding tray or muffin tin. Place them in the hot oven for 10 minutes (important: the fat should be smoking).
- Whisk the batter one more time. Then, divide the batter into 12 tins. Place the tin in the oven immediately.
- Bake for 20 minutes or until golden brown, puffed and crisp. Do not open the oven door until the end or they will collapse.
Best served immediately. Enjoy!
Video
Baked Goods
Side Dishes
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