Yorkshire Pudding Recipe
What is Yorkshire Pudding?
Yorkshire pudding recipe is a traditional British side dish which is savory and often served alongside beef.
It’s cooked with fat at the bottom of the pan, sometimes the drippings from the beef you will serve it with. You can bake Yorkshire pudding in a pan or in popover/Muffin tins.
TRY OTHER RECIPES
The Best Yorkshire Pudding Takes Practice. Follow these tips to give your Yorkshire pudding its best chance of rising high:
Let the batter rest for at least for some hours for a pudding.
Let the oven fully preheat before you put the dish with the drippings in there.
Preheat the pan and with the the fat in it for 10 minutes after you have fully preheated the oven.
RECIPE INGREDIENTS
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup milk
2 tablespoons butter, melted
2 large eggs, beaten
4 tablespoons roast dripping
DIRECTIONS ON YORKSHIRE PUDDING RECIPE
Whisk together the flour and salt in a large bowl. Create a hole in the center.
Add the milk, melted butter, and eggs and beat until the batter is smooth (no lumps)
Let batter sit for an hour
Preheat the oven to 450°F
Add roast drippings to a 9 x 12-inch dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
Pour the batter into the dish and bake:
Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot.
Bake for 15 minutes at 450°F, then reduce the heat to 350°F and bake for 15 to 20 more minutes, until puffy and golden brown.
If using muffin/popover pans, bake for 10 minutes at 450°F, then then reduce the heat to 350°F and bake for 5 to 10 minutes more, until puffy and golden brown.
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup milk
2 tablespoons butter, melted
2 large eggs, beaten
4 tablespoons roast dripping
Instructions
- Whisk together the flour and salt in a large bowl. Create a hole in the center.
- Add the milk, melted butter, and eggs and beat until the batter is smooth (no lumps)
- Let batter sit for an hour
- Preheat the oven to 450°F
- Add roast drippings to a 9 x 12-inch dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
- Pour the batter into the dish and bake:
- Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot.
- Bake for 15 minutes at 450°F, then reduce the heat to 350°F and bake for 15 to 20 more minutes, until puffy and golden brown.
- If using muffin/popover pans, bake for 10 minutes at 450°F, then then reduce the heat to 350°F and bake for 5 to 10 minutes more, until puffy and golden brown.
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Ingredients
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup milk
2 tablespoons butter, melted
2 large eggs, beaten
4 tablespoons roast dripping
Instructions
- Whisk together the flour and salt in a large bowl. Create a hole in the center.
- Add the milk, melted butter, and eggs and beat until the batter is smooth (no lumps)
- Let batter sit for an hour
- Preheat the oven to 450°F
- Add roast drippings to a 9 x 12-inch dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
- Pour the batter into the dish and bake:
- Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot.
- Bake for 15 minutes at 450°F, then reduce the heat to 350°F and bake for 15 to 20 more minutes, until puffy and golden brown.
- If using muffin/popover pans, bake for 10 minutes at 450°F, then then reduce the heat to 350°F and bake for 5 to 10 minutes more, until puffy and golden brown.