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    Home » Dessert Recipes

    Yorkshire Pudding

    BY: Ben Rayl PUBLISHED: 10 Oct, '13 UPDATED: 14 May, '21 10 Comments

    RecipePrintComments
    5 from 1 vote

    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

    Easy to make yorkshire pudding recipe.
    Easy to make yorkshire pudding recipe.

    Traditional Yorkshire Pudding

    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
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Dessert
    Cuisine: British Recipes
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 6 servings
    Calories: 249kcal
    Author: Ben Rayl

    Ingredients
     

    • 4 large eggs
    • 2 cups milk
    • 2 cups all purpose flour - sifted
    • a pinch salt
    • 3 tablespoon roast drippings

    Instructions

    • 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 tablespoon 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.

    Nutrition

    Calories: 249kcal | Carbohydrates: 36g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 83mg | Potassium: 198mg | Fiber: 1g | Sugar: 4g | Vitamin A: 312IU | Calcium: 117mg | Iron: 3mg

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      Recipe Rating




    1. Elie

      December 25, 2019 at 2:45 pm

      I've eaten Yorkshire pudding for years; we always put the Yorkshire pudding batter in the pan we roasted the roast in and put it in the oven on a rack under the roast 20 minutes before the roast came out of the oven. That way, the roast dripped its lovely juices into the Yorkshire pudding. We had a choice Gravey or Yorkshire pudding maybe this year I will try your way and have both.

      Reply
    2. Susan

      December 28, 2017 at 11:24 pm

      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?

      Reply
    3. John Griffiths

      November 06, 2017 at 3:08 pm

      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.

      Reply
    4. nyjune

      March 31, 2014 at 2:10 am

      how do you serve this? as a side dish? do you put the roast beef on top of it?

      Reply
    5. Lori

      February 08, 2014 at 3:37 pm

      I thought Yorkshire pudding looked like little puff-ball muffins. Can this be done in muffin tins?

      Reply
    6. Mickie

      October 12, 2013 at 2:09 am

      What size dish for the Yorkshire Pudding please~?~? Thanx much~!

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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