United Kingdom Yorkshire Pudding
To look at a Yorkshire pudding, one might not guess its name. Resembling a fallen soufflé, this savory, warm, very British dish was traditionally baked in the same pan as the drippings of a roast; the modern, individually sized version is most often made in a muffin or Yorkshire pudding tin. While many popular recipes call for melted butter, olive oil, or sunflower oil as a replacement for rendered beef fat, some Brits assert that the smoky, meaty flavor of pan drippings is what makes it Yorkshire pudding. Without it, they claim, it’s just a popover.
Recipe Servings: 12
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1 cup (120 g) all-purpose flour
- ½ tsp (2.5 ml) salt
- ¼ cup (60 ml) beef, pork, or poultry pan drippings (or butter, fat, or oil)
Directions
- Preheat oven to 400°F (200°C).
- Whisk together eggs, milk, flour, and salt until batter is smooth.
- Add a drizzle of pan drippings into the bottom of each cup of a 12-cup muffin tin.
- Place tin in oven for about 5 minutes, until pan and drippings are piping hot.
- Carefully remove hot tin and quickly pour batter into the cups, filling each cup halfway.
- Put tin back into the oven and bake for 10–12 minutes, or until puddings are crisp and lightly browned.
- Serve hot.
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