yorkshire pudding

Yorkshire pudding isn’t really pudding.  The first time that I ever had this amazing bread was for a Sunday roast at a pub while I was in England right after I graduated college many years ago.  I had never had anything like it and I loved it so much.  I didn’t know what it was called, and never had it again until several years after I met my husband and had Christmas dinner at his parent’s house.  This new years eve was the first time that I made it (though I did make popovers as a kid, and they are pretty similar).  The key is to have enough grease, most of the time roasts don’t provide enough grease so add butter or bacon drippings (or both as I did).  This isn’t the healthiest side as the batter is cooked in grease, but if it’s once a year who really cares, right?

Yorkshire pudding (2)


1/4  cup beef drippings (or a combination of drippings, bacon drippings, and butter)
1 1/4 cup milk
1 1/4 cup all-purpose flour
1/8 teaspoon salt
3 medium eggs at room temperature


1. Preheat oven to 450 degrees.  Spoon out equal amounts of oil into each cup of the muffin tin.  After the oven is at 450 degrees place the muffin tin with oil in the oven and heat for 15 minutes.

2.  In the mean time, whisk together the milk, flour and salt into a soft paste.  Beat in eggs, one at a time, until the batter is smooth.

3. Pour the batter into the hot beef drippings and return to oven.

Yorkshire pudding (1)

4. Set your alarm for 10 minutes, then reduce the heat to 350 degrees and bake 15-20 minutes more, or until pudding is golden and puffed all around.  Drain excess oil from each Yorkshire pudding

5. Serve hot (they will sink down a little bit as they cool, or maybe they only do that at altitude).

this apparently can also be made in a 9×13 glass baking dish

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