Saturday, May 14, 2011

Yorkshire Pudding - Perfect with Roast

The humble Yorkshire Pudding.  A traditional companion to roast beef.  Hubby's family was from yorkshire so he's quite happy for me to perfect my skills in making his favorite savory pudding.  Of course, using the drippings.

Yorkshire Pudding

115g plain flour
1/2 teaspoon salt
2 eggs
300ml milk
Beef drippings (from previous roasts)

Whisk eggs, mix with flour salt and milk, into a smooth mixture, and set aside for half an hour to rest.
Meanwhile, warm the drippings till hot and liquid and share it between the 6 hole muffin pans.  Put it in the oven to warm up a bit further (the pudding is made during the roast, so just in the tray above or below the roast, doesn't matter). 

Pour the batter into the muffin tin.

Put back into oven and crank it to real hot like 200-220C - the last stage of the roasting when browning the meat will be the perfect timing to utilise oven. 

And watch it rise!

Serve with roast.


  1. It reminds me of popovers, except without the drippings. I have bookmarked this recipe. I will make it soon.

  2. I've never tried this... thank you for sharing! I am going to copy this and give it a try asap... it sounds yummylicious!