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Yorkshire Pudding

January 3, 2014

yorkshire pudding 008

When we were growing up, Yorkshire Pudding was always served with Roast Beef and gravy.  A real treat.

My father’s parents were originally from England,  so my Mom learned to make it.  It’s similar to popovers but because it’s cooked in the beef fat it has a much richer flavor.  My mom always made it in a rectangular glass baking dish so the texture in the middle was a little soft but the edges were crisp.

New Year’s Day I made a Standing Rib Roast with Yorkshire Pudding.  Instead of gravy, I made my Mushroom Shallot Sauce.  It was delicious.

In order to get the rich flavor from the beef fat, roasting a Standing Rib Roast or Boneless Rolled Rib Roast (what my Mom used to make), is essential.  You can substitute a couple of tablespoons of melted butter, maybe for your first time making it.  But if at all possible, try to make a roast beef.  You won’t be disappointed.

Yorkshire Pudding

3 large eggs

1 cup all purpose flour

1 cup whole milk

1/2 teaspoon salt

While the Beef Roast is cooking, place eggs, milk and salt in large bowl.  Whisk together until thoroughly combined.  Set aside the 1 cup of flour.

After removing the Beef Roast from the oven, increase oven temperature to 400 degrees.

Remove Beef Roast from roasting pan and set aside to rest.  Carefully pour the fat from the pan into a 9 x 13 inch glass baking dish, so that it just covers the bottom of the dish.  You won’t use all the fat, you just want a nice layer on the bottom of the dish.

Carefully sprinkle the flour, a little bit at a time,  into the egg mixture while whisking constantly or almost constantly.  This assures that you will not have any lumps in the batter.  My mom used  Wondra Flour when she made it.  But if you are careful about adding the flour, you will be fine with just the regular stuff.

When the batter is completely mixed, pour into the prepared baking dish and bake for 30 minutes.

Remove from the oven, cut into squares and serve immediately with the Roast Beef.

eggs, milk and salt mixed in bowl, flour set aside:

yorkshire pudding 001

pouring beef fat into glass baking dish:

yorkshire pudding 002

gradually whisking flour into egg mixture:

yorkshire pudding 004

batter into prepared pan:

yorkshire pudding 005

done, after 30 minutes:

yorkshire pudding 007

yorkshire pudding 009

2 Comments leave one →
  1. January 3, 2014 2:54 pm

    Wow – this is amazing! We had a xmas eve guest (a real cook) who was raving about yorkshire pudding, which made me want to try to make it. Hope you had a great Christmas and New Year. Happy New Year, Susie!

  2. January 3, 2014 3:53 pm

    It’s really not that difficult, just need a few people to eat that roasted beef! Holidays were good! Happy New Year, Gail!

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