Yorkshire Pudding

Yorkshire Pudding
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Yorkshire Pudding at it's best! The thing I like about this method is that you can make the batter ahead of time and store in the refrigerator in the blender jar. Serve with gravy or au jus along side a nice slice of rib roast.
Servings Prep Time
1224 Yorkies 10minutes
Cook Time
20minutes
Servings Prep Time
1224 Yorkies 10minutes
Cook Time
20minutes
Yorkshire Pudding
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Yorkshire Pudding at it's best! The thing I like about this method is that you can make the batter ahead of time and store in the refrigerator in the blender jar. Serve with gravy or au jus along side a nice slice of rib roast.
Servings Prep Time
1224 Yorkies 10minutes
Cook Time
20minutes
Servings Prep Time
1224 Yorkies 10minutes
Cook Time
20minutes
Ingredients
Servings: 24 Yorkies
Units:
Instructions
  1. Add eggs to blender pitcher and blend for about 1 minute.
  2. Sift flour and salt together and add to the eggs along with 3/4 cup milk. Blend for 2 minutes. Scrape the sides of the pitcher, add remaining milk and blend until completely smooth. About 1 -2 minutes.
  3. Refrigerate batter for 1 - 2 hours. Longer if needed.
  4. Pre-heat oven to 450°
  5. Grease muffin tins with oil, bacon fat or beef drippings. About 1/2 teaspoon per cup. Heat muffin tins in hot oven until drippings are very hot.
  6. Give the batter a quick stir and pour into hot muffin tins, fill each one about 2/3rds full. Immediately place into hot oven, close the door and don't open the door again.
  7. Bake at 450° until you see yorkies rise very high - about 15 minutes. (Look through the window - don't open the oven door)
  8. Reduce heat to 375° and continue baking for another 10 minutes or until golden brown.
  9. Serve immediately. The yorkies will begin to sink in the middle, that is OK, they are supposed to do that. Fill the hole with hot gravy and enjoy!
Recipe Notes

Depending on the size of your muffin tins you will get between 12 - 18 individual yorkshire puddings.

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About Baking Nana

Each morning my granddaughter Sarah calls to ask, “Watcha doing, Nana? Are you baking Nana?” Hence my “name” Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don’t bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.


Comments

Yorkshire Pudding — 6 Comments

  1. I’m baking them now. I’m using the fat from the roasting pan for the tins. How are you supposed to make gravy if you use up all the fat? I don’t think I’m going to get much fat anyway and I’m going to use beef stock to supplement. Just sayin’.

  2. For many years I’ve made popovers using the traditional pans. This year I had to make some using some gluten free flour and some regular so decided to try your method. While the ingredients are basically the same, the size of the pan is different. I thought these turned out perfect. Well, at least the regular ones did, but I need to perfect the gluten free version. I will have years to figure that out! Thanks, Baking Nana! We enjoyed these immensely!

  3. Perfection! The perfect recipe. I’ve made popovers any times but had never done Yorkshire Pudding. These were perfect with our New Year’s Day Prime rib. And I only set off two of our extremely sensitive smoke alarms. But it was well worth the trouble when we sat down to these. Thanks for an easy recipe.

  4. I made these for the first time today — and they are FABULOUS!!!
    They rose beautifully – and what height!!! – – and they cooked wonderfully (what presentation!!) – – – and the taste – – OMG!!! Now I want a whole house full of guests to come – – I’ve found a new holiday treat that has all the “WOW” factor of the entree and dessert!!

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