Yorkshire Pudding

Yorkshire Pudding


  • Yorkshire Pudding
  • To ensure you have enough beef drippings for great Yorkshire puddings, add a few tablespoons of solid vegetable shortening to the baking tray as you are roasting the beef.
  • makes 24
  • 1 cup flour
  • 3/4 teaspoon salt
  • 3 large eggs
  • 1 ¼ cups milk
  • Pan drippings from beef drippings


In a medium bowl or blender, add flour, salt, eggs and milk.and whisk until combined. Cover with plastic and chill in the refrigerator for an hour.

When roast has finished cooking, remove from oven and raise oven temperature to 425°. With a baster, remove ¼ cup of pan drippings from roasting pan to a small bowl. Place 1 teaspoon of drippings in each muffin tin and place in oven for 4 minutes until the pan is hot. Remove batter from refrigerator, and shake or whisk well. Pour batter half way up the sides of each muffin tin place in oven for 13-15 minutes or until crisped and browned. Remove and serve immediately.

One Response to Yorkshire Pudding

  1. Pingback: Roasted New York Strip with Garlic Herb Crust | An Inspired Kitchen

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