Yorkshire Pudding

Yorkshire Pudding

Yorkshire pudding is a type of leavened bread that typically served with roast beef. This recipe for Yorkshire Pudding is easy to make and perfect for any gathering or family dinner!
Ingredients: 2 eggs, 1/2 cup milk, 3 tablespoons butter, 1 teaspoon salt, 4 cups flour How-to: Preheat oven to 425 degrees Fahrenheit. Beat together the eggs and milk until well combined in a large bowl. Add in the salt and melted butter while stirring quickly. Gradually add in the flour while continuing to mix until all ingredients are combined into a thick batter resembling pancake batter consistency. Grease an 8×8 inch baking pan with butter or cooking spray before pouring about two ladles of batter into each square

prep: 5 mins, cook: 30 mins, additional: 1 hr, total: 1 hr 35 mins, Servings: 8, Yield: 8 servings

Ingredients:

3 eggs, room temperature

¾ teaspoon salt

1 ½ cups all-purpose flour

¾ cup water

½ cup beef drippings

¾ cup milk, room temperature

Instructions:

Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it’s the day before, cover in the fridge overnight).

If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.

Preheat oven to 400 degrees F (205 degrees C).

Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9×12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.

Nutrition Facts:

Per Serving: 157 calories; protein 11.8g; carbohydrates 19.1g; fat 3.3g; cholesterol 89.1mg; sodium 261.3mg.

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