Yorkshire Pudding Recipe

Servings:

12

This recipe for Yorkshire pudding comes from cookbook author Molly Stevens’ book All About Roasting. A traditional English accompaniment to a Sunday roast, it’s typically made using the drippings from the meat itself, which lend a savory note to the light, eggy pudding. That’s how this recipe is designed to work, using both the drippings and the reserved pan from our standing rib roast recipe.
Yorkshire pudding is similar to bread pudding in texture and a Dutch baby or popover in flavor and it puffs up quickly in a hot oven as those dishes do. The key to this recipe—and, depending on who you ask, a successful Yorkshire pudding in general—is to let the batter rest for at least four hours or overnight. Doing so allows for more gluten development, helping your pudding rise nice and tall.

Tips for Making Yorkshire Pudding

Let it rest: As mentioned above, it's important to give the batter time to rest before pouring it into the pan. Whether you chill it for four hours or all night long, you're giving the gluten an opportunity to work its magic. The result will be a stretchier, more puffed-up pudding with a more complex flavor. (It's worth noting, however, that if you don't have time to let your batter rest, you can still make Yorkshire pudding! It just may be a bit less chewy and flavorful.)

Use a hot pan: Letting the drippings and the roasting pan preheat for about five minutes in an ultra-hot oven ensures the batter will begin cooking right when it hits the pan. This helps create a light and airy rise and a beautiful finished texture.

Don't peek: Resist the urge to open the oven while the pudding is baking. As much as you may be tempted to watch the puffing process take place, opening the oven risks letting the heat and steam escape, which is key to achieving a perfectly puffed result.

Making This Recipe Without a Roast

If you'd like to make Yorkshire pudding but don't have a rib roast in your immediate future, you can replace the drippings with an equal amount of vegetable oil or shortening. In place of a roasting pan, you can use a standard muffin tin and make individual Yorkshire puddings—just be sure that it's well greased to keep the batter from sticking.

Directions

Make batter; cover and chill:

In a medium bowl, whisk together eggs and salt until frothy. Whisk in milk, followed by flour, until well combined. Cover and refrigerate batter at least 4 hours, and up to overnight.
Heat oven:

Preheat oven to 450°F with rack set in center of oven.
Heat drippings in pan:

Add beef drippings to reserved pan from Standing Rib Roast and transfer to oven. Heat until hot and sizzling, 4 to 6 minutes.
Stir batter; add to hot pan:

Remove batter from refrigerator and stir. Slide out roasting pan just enough to add batter all at once; batter should be very liquid and spread on its own without tilting. Bake for 12 minutes.
Reduce oven temperature and rotate pan; continue to bake:

Reduce oven temperature to 350°F; rotate pan and continue baking until pudding is puffy and nicely browned, about 15 minutes more. Cut into small squares and serve immediately.

Storing and Reheating

Leftover Yorkshire pudding can be refrigerated in an airtight container for up to three days. To reheat, place pudding(s) on a baking sheet and bake in a 400°F oven until warmed through, about 5 minutes.