Yorkshire Pudding Recipe

  • Prep time: 5 minutes
  • Cook time: 35 minutes
  • Batter resting time: 1 hour
  • Yield: Serves 6
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons melted butter
  • 2 eggs, beaten*
  • 2-4 tablespoons of roast drippings (or beef tallow)
* If you double the recipe, add an extra egg to the batter.

1 Make batter: Whisk together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream.

Let sit for an hour.

2 Preheat muffin tin with drippings: Heat oven to 450°F. Add 1 tablespoon drippings in the bottom of each well, and place in the oven until the drippings smoke (5-10 minutes).

3 Pour batter into muffin tin, bake: Carefully pour the batter into the wells of muffin/popover pans, filling just 1/3 to 1/2 full), once the pan is hot.

Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes until puffy and golden brown.

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