Yorkshire Pudding is a traditional English side dish to Prime Rib Roast. Yorkshire Pudding, is a puffy pop-over like pastry that is served fresh from the oven and is well-risen and golden brown with a crisp exterior and soft middle.
Traditionally, Yorkshire Pudding is cooked in a large roasting joint of meat in order to catch the dripping fat and then cut appropriately. It is also may made in the same pan as the meat, after the meat has been cooked and moved to a serving platter, which also takes advantage of the meat’s fat that is left behind. It is not uncommon to cook them in muffin tins as popovers.
Learn how to cook the Perfect Prime Rib Roast. Check out my award-winning and popular Prime Rib Recipe Tutorial on cooking the perfect prime rib roast. Learn how to purchase, prepare, and cook your perfect prime rib roast. You will no’t be sorry!
History: The first Yorkshire Pudding recipe was known as “dripping pudding” and was published in The Whole Duty of a Woman in 1737.
In 1747, Hannah Glasse, published her classic British cookbook called, The Art of Cookery made Plain and Easy. Hannah Glasse was one of the most famous cookbook authors of her time. Her cookbook ran through at least 40 editions, many of them pirated. The book was published in Dublin from 1748, and in America from 1805. In the 1700s, Yorkshire pudding was served as an appetizer course for roast dinners. Meat was expensive, and so every bit of it was utilized.
- I usually double the below recipe:
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At least two (2) hours or overnight before you will need this Yorkshire Pudding batter, prepare the batter (minus pan drippings), and place in the refrigerator.
Yorkshire Pudding is cooked after you have taken your cooked prime rib roast out of the oven and you are letting it sit for the required resting period.
In a large bowl, sift together the flour and salt.
In another bowl, beat together the eggs and milk until light and foamy. Stir in the flour/salt mixture just until incorporated and smooth. NOTE: The batter will be like a very thin pancake batter.
Cover bowl with plastic wrap and refrigerate at least two (2) hours (for best results, refrigerate overnight).
Directions for Cooking Yorkshire Pudding:-
Traditionally Yorkshire Pudding is made in one large dish or your meat roasting pan and cut into wedges. individual servings, I have found it is much easier to prepare them in large muffin tins or popover pans. You be the judge of how you would like to cook and serve them. See photos below.
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After you take your cooked prime rib out of the oven, increase the oven temperature to 450 degrees F.
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Pour the cooked prime rib meat drippings into your baking pan or muffin tins of choice. For a popover version, use popover pans or large muffin pans, putting at least 1 teaspoon of meat drippings in the bottom of each well.
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Place the pan or pans in your oven and get the drippings smoking hot (about 5 minutes). Carefully take the hot pan/pans out of the oven. NOTE: The fat in the muffin tin should be almost smoking.
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Remove the prepared cold batter from the refrigerator. Whisk the batter thoroughly to break down any lumps and add some additional air. Quickly pour the batter into the hot pan/pans on top of the hot drippings. NOTE: If using popover or muffin pans, fill 1/3 full. The fat should sizzle when you pour the batter. Work quickly, so you do o’t lose all the oven heat.
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Photos adding Yorkshire Batter to hot meat drippings using popover pans.
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Put the pan back in oven and cook until puffed and dry, approximately 15 to 20 minutes. NOTE: Do not open the oven door during baking.
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Remove from oven and serve hot with your Prime Rib Roast.
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Makes approximately six (6) individual popovers (depending on size of pans) or one (1) roasting pan.
* If you do not have enough pan drippings, add melted butter. You could also add some homemade beef stock.
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3 Responses to “Yorkshire Pudding Recipe”
Sharon Davis
So I can bake Yorkshire pudding in a baking or cake pan ?
Linda Stradley
Yes you can.
pat carlson
will almond milk change flavor for pudding