Giant Yorkshire Pudding

By Erin Jeanne McDowell

Giant Yorkshire Pudding
Con Poulos for The New York Times. Food Styling: Simon Andrews.
Total Time
50 minutes
Rating
4(1,002)
Comments
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Classic Yorkshire pudding is the combination of a few humble ingredients—eggs, milk and flour—bolstered by the savory drippings from a large beef roast. The recipe is simple, and relies upon just a few ingredients whisked together in a bowl then baked at a high temperature to achieve puffy, golden-brown perfection. (Yorkshire pudding also happens to serve as a perfect accompaniment to said roast.) If you don’t have roast drippings, or run short on them, or are serving vegetarians, the recipe can also be prepared using butter instead.

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Ingredients

Yield:6 servings
  • 5tablespoons/75 milliliters roast drippings (or melted unsalted butter)
  • 5large eggs
  • 2¼cups/540 milliliters whole milk
  • 2⅓cups/300 grams all-purpose flour
  • 1½teaspoons kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

384 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 13 grams protein; 457 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 450 degrees with a rack positioned in the lower third of the oven. Brush a 9-by-13-inch baking pan with 3 tablespoons roast drippings to coat the base and sides.

  2. Step 2

    In a large bowl, whisk the eggs, milk and the remaining 2 tablespoons roast drippings to combine. Add the flour and salt and continue to whisk until the mixture forms a loose batter.

  3. Step 3

    Transfer the baking pan to the oven and heat until warmed, 1 to 2 minutes. Pour the batter into the heated pan. Return the pan to the oven and reduce the temperature to 425 degrees. Bake until the pudding is puffy and deep golden-brown, about 40 minutes.

  4. Step 4

    Remove from the oven and serve warm. (The pudding may collapse slightly if not served immediately, but it will still be delicious.)

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Ratings

4 out of 5
1,002 user ratings
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Comments

patty

We always had a standing rib roast for New Year's Dinner each year. I would watch my mother gather the ingredients on the kitchen table hours before mixing them so that they could come to room temperature. I followed my mother's instructions and never had a problem producing a perfect pudding. I don't see this note in recipes anymore - bring all ingredients to room temperature.

Zaphelps

I usually don’t have enough drippings to make this AND gravy (which is the most important thing about the meal) so I put a dollop of reserved bacon fat (I save it like a miser) into a large round pie plate and let it heat along with the oven. I make a smaller Yorkshire Pud with 2 eggs, 1 cup of milk, 1cup of flour and a pinch of salt Don’t over mix it, just let a few lumps remain. Carefully pull the pie plate out and pour in the batter. 15 to 20 minutes should be enough at 450F

Michael B

I make the batter the day before and let it rest in the refrigerator overnight. I find the texture improves - and it is one less thing to be having to do as a meal is coming together. You can also make individual Yorkshire puddings by putting drippings into individual muffin tins - and also, thereby, accommodate any late arrivals with a fresh pudding to accompany their roast

Jess

This recipe has bad proportions. There should be a higher proportion of milk and egg. Read the King Arthur recipe. And yes, the eggs and milk should be at room temp. This was a waste of ingredients.

Lisa C

that's what Ido and find it works well.@Elaine

Steffenie K.

One of our family's favorite Sunday dinners was roast beef with Yorkshire pudding. We had a rotisserie - remember them? Dad would place an oblong Pyrex baking dish in the bottom of the rotisserie - it was a perfect fit - and capture the dripping as the roast slowly turned. Then add the pudding batter, bake it for a short while in the rotisserie, and finish it off in the oven. It was delectable - the edges puffed and golden, and the center crispy and drenched with drippings.

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