Thursday, December 22, 2011

Yorkshire Pudding

What in the world is Yorkshire Pudding?

Until last week, I didn't have the faintest clue.  I thought I knew what it was, but I was so far off it's ridiculous.  I thought it was some weird meat jello salad gone terribly wrong.  I don't know how meat jello salad could go wrong.  It's wrong from the get go.  

Anyway, to best describe it, it's just like a popover but BETTER.  I saw this on the Food Network last week and had to try it out.

YUM.  They are like doughy, creamy, soft, pillowy bites of heaven.

Here are our simple ingredients:
Sea or Kosher Salt
Beef Drippings 

Pre heat the oven to 450.  Add the milk and eggs together.

Whisk until they are nice and frothy like this.

Mix the flour and salt in a separate bowl and slowly add the flour into the eggs and milk.   Ignore my whisk.  It shouldn't have been in there.  Use a spoon instead.

Gently stir until just combined.  If you have some lumps and bumps don't worry.  Just stir it the best you can and make sure there aren't HUGE chunks of flour floating around.  Little ones like I have are fine.

Next, spoon a tablespoon of the beef drippings into each of your ramekins.  Try to get the clear beef drippings, otherwise you'll have some discoloring on the top of your Yorkshire Puddings.  If you are vegetarian or don't want to use the drippings, simply add just a tablespoon of canola or vegetable oil in each of the ramekins instead.

Let the drippings heat up in the oven until they are screaming hot (about 5-7 minutes).  Then, quickly remove the ramekins from the oven and pour the batter right on top of the hot drippings.  Fill up about 2/3 of the way up. Pop them back into the oven for 12-20 minutes or until they are nice and puffed up and golden brown.

I would have photographed this but I was a little scared dealing with boiling hot oil and trying to hover over an oven with one hand holding my camera.  BE CAREFUL.

Safety first.

Don't this look glorioussss?  Now they will only stay puffed up like this for about a minute.  So you want to bring them to your table/serve them immediately.  Basically this should be the very last thing you make for your meal. 

Just a little close up to torture you.

This one was cute too.  Next time you make prime rib, make THESE.  You won't be sorry.  Stay hungry!

Yorkshire Pudding Recipe 
3/4 Cup Flour 
  • 1/2 Tsp Sea or Kosher Salt
  • 3 Eggs
  • 3/4 Cup Milk 
  • 3 Tbs Drippings from Prime Rib 

  • Preheat the oven to 450 degrees and mix flour and salt together in one bowl.  Beat the eggs and milk together in another bowl until nice and frothy.  Slowly add dry ingredients to the eggs and milk, stirring gently.  Some lumps are fine.  Add a tablespoon of beef drippings to the bottom of each large ramekin.  If you wanted to make one big Yorkshire Pudding, you could just do this in a large cast iron pan.  Put the drippings in the oven and leave until they are extremely hot - about 5-7 minutes.  Pour batter into each dish or in large dish (whichever you use) and place back into the oven.  Cook until they become big and puffy and golden brown, about 12-20 minutes.  Serve immediately and enjoy! 


  1. Thanks for explaining what Yorkshire Pudding is!! It always sounded gross to me because I had no idea what it was. Looks yummy!

  2. PS - Your photos are great! You could probably make meat jello salad look good!

  3. You make this look so easy!


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