|Nutritional Guidelines (per serving)|
|Servings: Serves 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A Yorkshire pudding is a cross between a popover and a souffle, but it has the added ingredient of beef drippings. It is part of a traditional British meal that includes roast beef and is named after Yorkshire, a northern county in England. This particular recipe is adapted from Chef Gordon Ramsay.
After the roast is finished, the beef drippings are brushed into the bottom of a 12-cup muffin tin — you can also make them in individual ramekins — and heated good and hot before pouring in the batter. The puddings will puff up and become golden brown and crispy. As they bake, however, resist the temptation to open the oven to take a peek or the puddings will collapse. This also means they will deflate shortly after removing from the oven, so make sure your dinner guests see them first!
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon kosher salt
- 1 1/4 cups bread flour or all-purpose flour
- 1/2 cup roast beef drippings or vegetable oil
Preheat oven to 425 degrees F. Put the eggs, milk, and salt in a blender. Carefully measure out the flour and add it to the blender. Cover and pulse several times, using a plastic spatula to scrape down the sides. Blend until completely mixed.
Transfer the batter to a large measuring cup and refrigerate for at least 30 minutes.
Brush the beef or pork drippings into the bottoms of a 12-cup muffin tin. (It should come to about 1 teaspoon per muffin cup.) Put the muffin tin into the oven for 15 minutes or until the drippings are beginning to smoke.
Working very quickly, pour the batter into each of the muffin cups 3/4 full, then put the muffin tin back into the oven.
Bake 20 minutes until the puddings have risen and are browned.
When the puddings are ready, take the muffin pan out of the oven and serve the puddings at once with spoonfuls of hot gravy.
- Make the Yorkshire pudding batter two to three days in advance and keep it in the fridge until you're ready to bake.
- For the best result, don't skip the step of putting the muffin tin the oven before adding the batter. It makes a significant difference in the final product.
- Treat the Yorkshire pudding as if it were a souffle—that is, don't open the oven door while it's baking or it will collapse. If you need to check on the pudding, use the oven light.
- Tyler Florence's Yorkshire pudding: Use just three eggs and add 3/4 cup of milk. Cut the flour down to 3/4 cup. Instead of using a blender, sift the flour and salt in a bowl. In another bowl, beat the eggs and milk, and then stir in the dry ingredients until just mixed. Add the drippings to a 9-inch pie pan and put in the oven until the drippings are smoking hot. Pour the batter into the pan, put it back in the oven, and cook for 15 to 20 minutes.
- Toad-in-the-hole variation: Add 2 teaspoons of whole-grain mustard to the batter, and then place halved cooked sausages in the center of each batter-filled muffin tin.