A yummy and traditional addition to the holiday feast. If you intend to make this, the timing has to be juuuuust right. I would suggest preparing the mixture the evening before, and having it ready while the roast beef is cooking. Originally submitted to ThanksgivingRecipe.com.

Yorkshire Pudding

all-purpose flour

salt

milk, room temperature

eggs, room temperature

water

beef drippings

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 9x12 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.


Very delicious. I tried to make this before & it was a disaster.  Thank you for proper instructions.!! My only comment is to tell folks to heat the fat in the pan at 400 degrees for 15 min. before adding batter. Some may think it's sizzling after 5 min. & results won't be as good if fat not hot enough. Do Not open oven door while it is cooking.  And also - I had to use a blender to get it light & frothy.  Wisking by hand just didn't do it for me.  End results - great.

I just tried this recipe and it was fantastic.. I altered slightly, using 1/2 the H2o recommended, subbing 1/4 c butter and 1/4 c oil for the fat (I like to save the drippings for gravy) and using whole milk.  It puffed out nicely with a crisp crust that is a pleasure to serve to company.  The most important step to good Yorkies is to heat the fat first!!

My husband and I have been trying forever to find a good Yorkshire Pudding recipe.  We have tried dozens of them and none of them would rise.  So we tried different things like letting the batter rest for periods of time, including overnight.  They would taste good, but there was not enough rising.  We tried this recipe and the results were AMAZING!  We have never been so excited about this!  We had such success.. they turned out HUGE!  I'm not sure what the trick was here, but we beat the batter for a long time to make sure it was really smooth, and even without letting it rest they turned out beautifully.  Thank you so much for submitting this recipe Mort Tibble, you have made us VERY happy!

I have been making Yorkies for the last 20 years on a weekly basis and have some tips for those people who say that their puds don't rise. First of all, I use yorkshire pudding pans I bought in England. If you don't have these use muffin pans. Second, I use 1 tablespoon of vegetable oil or vegetable shortening per slot. It has a higher smoking point than butter and olive oil. Thirdly, put your pan in the oven for at least 15 minutes before filling with batter. I take mine out of the oven and put the pan over a direct heat from the oven top and I also put the batter in a jug and pour them in while the pan is over direct heat. They will sizzle and set and THAT is the key. Put them back in the oven and set the timer for 25 mins. They will rise beautifully. I usually make the batter about an hour before I put them in the oven and have never had a problem. Do NOT use any leavening agent such as baking powder/soda. They just don't taste right. I also cut the salt to a half teaspoon and add a good grinding of freshly milled black pepper. I hope this helps those who are having trouble getting their puds to rise.

I didn't use a casserole dish instead I used a muffin tin and tripled the recipe and it was great! The puddings were crispy on the outside and stayed "puffed" even after I took them out of the oven. I didn't use the beef drippings though. I prefer the flavor of melted butter instead. All 12 of my Christmas dinner quests raved! I'll make these again and again. UPDATE: I made these again tonight only I used a mini-muffin tin. I liked the texture and size even better than the regular muffin size. Next time I will try adding Parmesan cheese to the batter to see how it tastes. So many possibilities. Another Update: Don't add Parmesan cheese.... it's too heavy for the batter and they wont rise.

This was fantastic.  I was looking for a recipe that compared to my mother's (she was from Coventry)----and this was as good as it gets.  Thank you so much for a pudding that is light and puffy.  I had always thought you had to chill the batter before putting it in the hot drippings, but I've been proved wrong. I did them in indivdual pans the way my mother used to do them ( I used 6 small loaf pans), and baked them for 25 minutes.  Each pan took about 2 Tbls. fat and a tad less than 1/2 cup batter.
Thank you for a great recipe.
I've copied many recipes, but this is my first review---because I absolutely needed to
let everyone know how great this is. Good job.

Excellent recipe. I can finally make yorkshire pudding. I didn't have much fat from the roast so I used appx. 1/4 c butter and 1/4 c olive oil instead. Turned out great. Thanks. Its a keeper.

I come from Yorkshire and this recipe is exactly like my family have been cooking for generations although we use Yorkshire pudding tins and cook each one individually we have them every Sunday. They are esp nice with a sweet salad

I make a traditional prime rib each Christmas and this is the best Yorkshire Pudding recipe I have found. Letting it sit overnight is more important that people think. I have tried a lot and this is my favorite (and now only) recipe. Thanks for the submission.

This is absolutely the worst yorkshire pudding recipe i've ever encountered.

yorkshire pudding

Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 1 hours, 35 minutes

Servings: 8

Cost: $2.12 /serving

Author : Mort Tibble

Ingredients

Instructions

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