Today, we hope to demystify Yorkshire Pudding, prime rib’s delectable companion that often scares off would-be home cooks because it seems too difficult to make. In reality, the ingredients and preparation are relatively simple; it’s the timing that counts!
Simple Yorkshire Pudding
Standard Yorkshire Pudding
I want batter in a box! 🙂
Youtube: Jack Show’s Yorkshire Pudding Recipe – Substitute Meat Drippings for Fat/Oil
Total time: 30 mins. Prep: 10 Mins. Cook: 20 Mins. Yield: 6 servings.
- 3/4 cup all-purpose flour – Pillsbury Best All Purpose Flour, 5 Pound
- 1/2 teaspoon salt – Morton Iodized Salt 26oz
- 3 eggs
- 3/4 cup milk – Organic Valley White 1 % Milkfat Lowfat Milk, 8-Ounce Carton (Pack of 12)
- 1/2 cup pan drippings from roast prime rib of beef – Collect as your rib roast cooks
Preheat the oven to 450 degrees F.
- Sift together the flour and salt in a bowl. – Fox Run Stainless Steel 8-Quart Mixing Bowl
- In another bowl, beat together the eggs and milk until light and foamy.
- Stir in the dry ingredients just until incorporated.
- Pour the drippings in equal amounts into a cupcake sheet pan. Alternatively, into a 9-inch pie pan, cast iron skillet, or square baking dish. – Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan
- Important, Put the pan in oven and get the drippings smoking hot.
- If using a cupcake sheet pan, carefully take the pan out of the oven and pour batter in equal amounts into each holder. If using a pie pan or skillet, pour the entire batter mixture into the pan.
- Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes. Tip: Minimize the number of times you open the oven for progress checks!
Source: FoodNetwork, Tyler Florence
- 1 1/2 cups all-purpose flour – Great River Organic Milling, Organic Specialty All Purpose Whole Wheat Flour, 25-Pound Package
- 3/4 teaspoon salt – The Spice Lab Himalayan Kosher Unprocessed Cooking X-Fine
- 3/4 cup milk, room temperature
- 3 eggs, room temperature
- 3/4 cup water
- 1/2 cup beef drippings
Preheat oven to 400 degrees F (205 degrees C).
- 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.
- 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. – AirBake Natural Oblong Baking Cake Pan 13 x 9 x 2.25-Inch
- 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. – OXO Good Grips Multi-Purpose Pastry Scraper/Chopper
We also recommend: Martha Stewart’s Yorkshire Pudding Recipe – click here
And there you have it! Yorkshire Pudding isn’t so hard to make, it just takes some practice and precision.
Parting notes: Yorkshire Pudding can also be prepared from lard or oil in case you’re not having a rib roast. As we mentioned above, the key is to make it sizzling hot before adding the batter.