- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Serving: 4 - 6 servings
I made a Roast Beef the other night and decided I wanted a traditional English dinner, complete with horseradish sauce and Yorkshire Pudding. It was delicious, and surprisingly easy to make. 🙂
Ingredients
- eggs - 4 large
- milk - 2 cups
- all purpose flour - 2 cups, sifted
- salt - a pinch
- roast drippings - 2 or 3 tbsp
how to
- Whisk the eggs and milk together in a large bowl. Add the sifted flour and salt, and mix together thoroughly until there are no lumps. (if there are lumps, pass the batter through a fine mesh sieve) Cover the bowl with a towel, and let sit for 20 mins - 1 hour until ready to cook it.
- When you are ready to cook the pudding, after you've taken the roast out of the oven, increase the oven temperature to 400 F (200 C).
- Place the roast drippings in the bottom of a roasting dish, and swirl it around to completely coat the bottom of the pan. Put the dish in the oven and let it heat until the fat begins to smoke.
- Add 2 tbsp cold water to the batter, whisk it together quickly, then pour it into the dish and put back in the oven.
- Allow to cook until puffed up and golden brown, about 20 minutes.
Glad to have baked it in one large dish. However, the batter was very dense and not light as I have eaten or prepared in muffin cups. Also, substituted whole wheat flour which I sifted to a smooth powder. Could it be that batter was overbeaten with hand held electric beater? It did rise nicely in 17 minutes but when settled was like a thick unrisen cake. Is that to be expected in a large dish?
Remember in Yorkshire it was eaten as a pudding, after the roast dinner. I was served in a bowl with the gravy left over from the roast dinner.
how do you serve this? as a side dish? do you put the roast beef on top of it?
It’s a side dish to go next to the roast. With lots of gravy on it. 🙂
Wrong it was eaten with gravy before the main meal so you did not want as much meat. Born and raised in Yorkshire.
I thought Yorkshire pudding looked like little puff-ball muffins. Can this be done in muffin tins?
Sure it can, just be sure to grease the individual tins well so it doesn’t stick. 🙂
What size dish for the Yorkshire Pudding please~?~? Thanx much~!
It doesn’t really matter, as long as you have about 1 1/2″ of batter in the bottom, I used a 9×13. 🙂