Yorkshire Pudding

One of our favourite meals is Roast Beef with Yorkshire Pudding. John always does the roast and I make the Yorkshire Puddings. Even though it’s summer, we decided to have a roast beef dinner last night. On his way home from work, John stopped by a few farmgates to see what kind of fresh produce was available and I started the Yorkshire Pudding.

If it’s something you’ve never tried before because you thought it was too difficult, think again. It really is very simple. Most people will tell you that the oven has to be screaming hot and that the baking pan should be, too. I watched an episode of America’s Test Kitchen; on it, they did Yorkshire Pudding in a variety of ways. They had the oven set high and pre-heated the pan; they tried one batch without pre-heating the pan and a regular oven. The upshot of the test was that the pan really didn’t have to be pre-heated, but the oven does have to be quite high. John always sets the oven as high as it will go, puts beef drippings in the pudding tins and heats it till it’s almost burning (it’s usually at the smoking point). I set the oven to 425ºF and pre-heat the pan and drippings until the fat is completely melted.

We’ve rarely had the recipe fail and the one time it didn’t turn out as well as usual, it was because I hadn’t added enough milk; the batter needs to be the consistency of whipping cream, no thicker or it just won’t rise properly.

There is nothing like a roast beef dinner with Yorkshire Pudding and gravy on the side. I hope you’ll try it!

Yorkshire Pudding

[printable version]

  • Scant 1 cup flour (15 tbsp)
  • 3/4 tsp. salt
  • 2 eggs
  • 1 1/4 cup milk
  • 1/4 cup lard or drippings

In a bowl, sift flour and salt together. Make a well in the center and add the eggs and 1/4 cup of the milk and beat together, gradually incorporating the flour and adding the milk as necessary to form a smooth batter. Don’t overbeat. Batter should be the consistency of heavy cream. Allow the batter to rest at room temperature for at least half an hour.

Preheat the oven to 425ºF

Place a teaspoon of lard or drippings in each well of a 12 cup muffin tin or into individual Yorkshire pudding tins and heat in the oven until very hot, about 5 minutes. Divide batter equally between wells and bake until risen, puffed and golden brown, 15-20 minutes. Serve immediately.

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