- 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.
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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. 🙂
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. 🙂