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Yorkshire Pudding

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Yorkshire Pudding is the perfect accompaniment to roast beef and gravy.

Ingredients

  • 1 cup Flour
  • ½ teaspoons Salt
  • 2 whole Eggs
  • ½ cups Water, Or More As Needed
  • 1 cup Milk

Preparation

1. Combine all ingredients to make a thick gravy-like batter. (You may need up to 3/4 water to get the right consistency.) At this point, let the batter rest for 1 hour if you have the time, but it isn’t necessary. Resting makes the pudding lighter.
2. Put 1/2 teaspoon vegetable or canola oil in the bottom of each muffin cup in a 12-count muffin tin.
3. Divide batter among muffin tins and bake at 425 degrees for 20 minutes or 350 degrees for 30-40 minutes until puffy and golden brown. Makes 12. Serve topped with gravy.

3 Comments

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Avatar of buffyr63

buffyr63 on 12.21.2010

It was delicious. I had made this many times before. I had done it with the oil version, but adding the pan drippings takes it over the edge.
It was great. Most of the people, other the my family, hadn’t had Yorkshire Pudding before and the raved about it.
So there you go!!!
Enjoy!

Avatar of buffyr63

buffyr63 on 12.15.2010

I plan to make this this evening for a dinner party. I usually use a recipe from my “Good Housekeeping” book. I am making prime rib so instead of adding the veggy oil in the tins I will add the fat from the roast.
I will let you all know how that went.
Thanks

Avatar of kaycarrasco

kaycarrasco on 3.8.2010

I have a very similar recipe but it calls them Pop-overs when made as individual muffins; Yorkshire pudding when made in a single pan. However, your method is a bit different and I’m looking forward to trying it. Love these–so light and melty!

One Review

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Avatar of buffyr63

buffyr63 on 12.15.2010

Use the grease from your meat instead of the oil. Yummy!

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