Yorkshire Pudding Recipe to Put Round the Beef

Yorkshire Pudding

December 6, 2016

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Photo by Chelsea Kyle, Food Styling by Anna Stockwell

This classic Yorkshire pudding recipe comes from the original 1961 edition of The New York Times Cookbook. Serve with your favorite roast beef.

Ingredients

Serves 4

2 eggs

1 cup milk

1 cup sifted flour

1/2 teaspoon salt

Beef drippings from roast beef (about 1/4 cup)

Step 1

Preheat oven to hot (450ºF).

Step 2

Beat the eggs with the milk. Sift together the flour and salt and stir this into the egg mixture. Beat the batter until well blended.

Step 3

Discard most of the fat from the pan in which the beef was roasted. Heat an 11x7-inch baking pan or ring mold and pour into it one-quarter cup of the beef drippings. Pour in the pudding mixture and bake ten minutes. Reduce the oven temperature to moderate (350ºF) and bake fifteen to twenty minutes longer, or until puffy and delicately browned. Cut into squares and serve immediately with roast beef.

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How would you rate Yorkshire Pudding?

Reviews (16)

To continue with yesterday's comments...Bingo! Undoubted winner even when prime ribs of beef are not on the menu. When the bone in turkey breast was removed from roasting pan to sit for half hour, I found it didn't yield much fat, so I added 5T olive oil to the roasting pan, heated it at 500 degrees for a couple of minutes, then poured in the batter. Baked at 500 for 10 min, lowered temp to 400 for another 10 minutes, or until puffy and brown. Exceptionally good!
Question: "tedious turkey" diners, I think tomorrow I'll substitute 1/4 Cup turkey drippings for the beef drippings and report back in Yorkshire Pudding, tedious turkey style :)
tasty
The tastiest Yorkshire pudding is cooked in the same pan the meat was roasted in. The browned bits give it extra flavor--or flavour!
We went specifically to Yorkshire late last summer to have roast beef (rare) and Yorkshire pudding...and was aghast to find it virtually impossible to find. What was passed off was terrible beef and something claimed to be Yorkshire pudding but, whatever it was, was NOT Yorkshire pudding but WAS awful. The last attempt (of 3) was at a highly rated restaurant where I asked our server to find out how the chef made it, and, most importantly, was it made with beef drippings? When the answer came back...."beef drippings????" I threw in the towel..... and had something else.
We have Yorkshire pudding every year with our rib roast. I use popover pans. My mother has made it in one big pan. It's great either way.
I made it exactly as printed and would not change a thing. I did follow the resting period as suggested by other reviewers.
what can I use instead of drippings from beef? I want to make this for dinner with the family but we are not having roast beef
I much prefer a different ratio of egg to milk and flour myself, more eggs for me, one egg for each 1/4 cup flour, a bit of custardy interior with the big puff and crisp top. Hot oven essential! I believe it's a myth about putting the batter in the fridge, having made it both that way and immediately after mixing the batter, but mixing the batter a day ahead allows the flour to absorb the liquid and I think it really does improve the result. Since I only make this along with a standing rib, which costs a fortune, I want it to come out light and puffy on top with some substance at the bottom. Hot oven and hot fat in the pan keeps the batter from absorbing a lot of dripping and getting greasy, too.
SueKatz, you beat the mixture well and set the bowl aside for the hour or so resting period. Toward the end of the hour, put the fat/drippings into the pan you'll be baking in, and put it into the oven. After the pan is smoking hot, pour in the rested batter and cook as directed. It. Is. Fabulous!
Yes, the fat should be smoking hot before adding the batter. I love Yorkshire pudding so much, I bought a baking tin made especially for individual puddings. They're quite a bit deeper than regular muffin tins, which will do in a pinch. I don't like baking it in a sheet pan--individual puddings are much better.
I'm from the east end of London and in our house we use the above ingredients, after they have been mixed they are left to stand for about 1 hour. The cooking dish was an oblong Roasting tin with the drippins in it and placed on the top shelf so the pan and oil could get smoking hot. Then the mix was poured in and the pan returned to the top shelf to cook. Usually we would have to cut the top off of the Y/pudding. The outside of the Y/Pudding would have a high gloss glaze and the flavor - fantastic.
To be honest the best recipe I have found in the USA is based on volume. Equal volume of eggs, flour and milk. Beat well and let rest for at least an hour then pour into smoking hot fat in a 450 oven. Superb!
Are you sure should be at room temperature? I've always said that the pan should be as hot as possible before adding the batter and the batter sit for at least an hour in the fridge to get it cold. Have I been wrong all these years?
For maximum "puffing," all ingredients should be at room temperature when mixed.

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Source: https://www.epicurious.com/recipes/food/views/yorkshire-pudding

Yorkshire Pudding Recipe to Put Round the Beef