Yorkshire pudding, with its soft, eggy middle and crispy golden brown exterior, is quintessential English cooking. This flavorful side dish definitely belongs on your plate alongside Roast Beef, or served alone just with gravy!Adapted from What’s Cooking America
Course Side Dish
Cuisine British
Keyword 18th Century Baking, Eggs, Prime Rib, Sunday Dinner
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Resting Time 2 hourshours
Total Time 2 hourshours30 minutesminutes
Servings 9pieces
Calories 115kcal
Author Tammy Spencer
Equipment
9- × 9-inch baking pan
Ingredients
For the batter
¾cupall-purpose flour(3¼ oz, 90g)
½teaspoonkosher salt
3large eggsat room temperature
¾cupmilkat room temperature (2 oz, 56g)
For the Yorkshire Pudding
¼cuppan drippings from cooked roastor melted butter, see Recipe Notes (2 oz, 56g)
Instructions
Prepare the batter: Starting at least two hours before your roast will be ready, sift together the flour and salt in a medium mixing bowl.
In a large mixing bowl, whisk the eggs and milk until light and foamy. Add the flour and stir until just combined and smooth (it will be like a thin pancake batter).
Cover bowl with a lid or plastic wrap and refrigerate until ready for use.
Make the Yorkshire Pudding: After your roast is removed from the oven and resting, increase the oven temperature to 450°F.
Place the pan in your oven and get the drippings very hot (about 5 minutes). Meanwhile, take the cold batter from the refrigerator and whisk it thoroughly to break down any lumps and add some additional air.
Carefully remove the hot pan from of the oven…the fat should be almost smoking. Quickly pour the batter over the hot drippings in the pan (if you’re using a Yorkshire Pudding tray, a muffin pan, a or popover pan, fill the wells ? full). The fat should sizzle when you pour the batter.
Put the pan back in oven and cook until the pudding is puffed and golden brown, 15 to 20 minutes. Do not open the oven door during baking.
Remove the pudding from the oven, cut into squares, and serve it hot with your roast. Enjoy!
Notes
The recipe can be doubled if you’ve got a big crowd to serve.You want to start the batter at least two hours before your roast will be ready, so plan ahead. For best results, make the batter the day before and refrigerate overnight.Traditionally, Yorkshire Pudding is made in a large baking pan (like the one you used to make your roast). I prefer to use a separate pan so that I can make au jus with the pan drippings in the roasting pan. I used a 9- x 9-inch baking pan, but if you want a thinner pudding (or are doubling the recipe), use a 9- x 13-inch baking pan.For individual servings, use a Yorkshire Pudding tray, a standard muffin pan, or a popover pan.If you do not have enough pan drippings, you can make up the difference with melted butter.Did you make this recipe? Please share your pictures with the world on your social media…tag @outlandercast (on Instagram and Twitter) and use the hashtag #howtheymadeitoutlander. I can’t wait to see your creations!