Yorkshire Pudding
Yorkshire pudding is a long-time British tradition with a Sunday roast beef. Make it plain or make it fancy.
Servings: 4 varies
Calories: 314kcal
Ingredients
FOR EACH EGG USE:
- 1/3 cup flour lightly spooned into the measuring cup
- 1/3 cup whole milk
- 1 tbsp beef drippings rendered duck fat or oil
- 1/4 tsp salt
- 1/2 tsp fresh herbs -OR- 1/8 tsp dried herbs optional
Instructions
- Beat egg(s) with a wire whisk until light and fluffy
- Whisk in milk
- Whisk in flour and salt until no lumps remain.
- Let the batter sit for at least 30 minutes (don't refrigerate)
- Preheat oven to 450 degrees F
- Place appropriate amount of whatever fat you're using in an appropriate-sized skillet or pan (see NOTES)
- Place pan with fat in preheated oven. Let the pan/fat heat for about 5-7 minutes or until the fat is very hot and almost at the smoke point (you'll have to keep an eye on this, but I find it's ready in 5 minutes with drippings or duck fat)
- Pour the batter into the hot pan and bake for 10-15 minutes or until the sides have puffed and are a nice golden brown.
- The center will fall almost immediately after being removed from the oven--this is normal!
- Serve immediately.
Notes
I HIGHLY recommend using cast iron skillets
For a 2-egg batter, use a 8 or 9-inch skillet. It's better to use the smaller.
For a 3-egg batter, use a 10-inch skillet
For a 4-egg batter, use a 12-inch skillet.
For a 2-egg batter, use a 8 or 9-inch skillet. It's better to use the smaller.
For a 3-egg batter, use a 10-inch skillet
For a 4-egg batter, use a 12-inch skillet.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 36g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 617mg | Potassium: 152mg | Fiber: 1g | Sugar: 4g | Vitamin A: 132IU | Calcium: 92mg | Iron: 2mg