Giant Yorkshire Pudding

By Erin Jeanne McDowell

Giant Yorkshire Pudding
Con Poulos for The New York Times. Food Styling: Simon Andrews.
Total Time
50 minutes
Rating
4(964)
Comments
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Classic Yorkshire pudding is the combination of a few humble ingredients—eggs, milk and flour—bolstered by the savory drippings from a large beef roast. The recipe is simple, and relies upon just a few ingredients whisked together in a bowl then baked at a high temperature to achieve puffy, golden-brown perfection. (Yorkshire pudding also happens to serve as a perfect accompaniment to said roast.) If you don’t have roast drippings, or run short on them, or are serving vegetarians, the recipe can also be prepared using butter instead.

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Ingredients

Yield:6 servings
  • 5tablespoons/75 milliliters roast drippings (or melted unsalted butter)
  • 5large eggs
  • 2¼cups/540 milliliters whole milk
  • 2⅓cups/300 grams all-purpose flour
  • 1½teaspoons kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

384 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 13 grams protein; 457 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 450 degrees with a rack positioned in the lower third of the oven. Brush a 9-by-13-inch baking pan with 3 tablespoons roast drippings to coat the base and sides.

  2. Step 2

    In a large bowl, whisk the eggs, milk and the remaining 2 tablespoons roast drippings to combine. Add the flour and salt and continue to whisk until the mixture forms a loose batter.

  3. Step 3

    Transfer the baking pan to the oven and heat until warmed, 1 to 2 minutes. Pour the batter into the heated pan. Return the pan to the oven and reduce the temperature to 425 degrees. Bake until the pudding is puffy and deep golden-brown, about 40 minutes.

  4. Step 4

    Remove from the oven and serve warm. (The pudding may collapse slightly if not served immediately, but it will still be delicious.)

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Ratings

4 out of 5
964 user ratings
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Comments

patty

We always had a standing rib roast for New Year's Dinner each year. I would watch my mother gather the ingredients on the kitchen table hours before mixing them so that they could come to room temperature. I followed my mother's instructions and never had a problem producing a perfect pudding. I don't see this note in recipes anymore - bring all ingredients to room temperature.

Zaphelps

I usually don’t have enough drippings to make this AND gravy (which is the most important thing about the meal) so I put a dollop of reserved bacon fat (I save it like a miser) into a large round pie plate and let it heat along with the oven. I make a smaller Yorkshire Pud with 2 eggs, 1 cup of milk, 1cup of flour and a pinch of salt Don’t over mix it, just let a few lumps remain. Carefully pull the pie plate out and pour in the batter. 15 to 20 minutes should be enough at 450F

Michael B

I make the batter the day before and let it rest in the refrigerator overnight. I find the texture improves - and it is one less thing to be having to do as a meal is coming together. You can also make individual Yorkshire puddings by putting drippings into individual muffin tins - and also, thereby, accommodate any late arrivals with a fresh pudding to accompany their roast

TinTin

Make sure to heat the pan for at least 10 minutes. It would have spared us a lot of trouble if any of the comments had mentioned this. This recipe nearly ruined my family’s Thanksgiving dinner, but we managed to salvage the meal by substituting the Yorkshire pudding with sourdough bread.

M

This was a disappointment. I made it for a festive dinner to accompany a nice roast beef but it turned out dry and tough with an “oily” taste.

Mary in Chicago

Interesting factoid - I've been making this for over twenty years, probably the original recipe is from Joy of Cooking 1968 edition. This recipe calls for a cup of water. Many other notes, too copious to include here, but my pudding is always a hit. One thing I do is to include some of the crispy fat from the roast and a bit of meat in the pudding. We love it.

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