| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup milk
- 1/2 cup pan drippings from roast prime rib of beef
Instructions
- Preheat the oven to 450 degrees F.
- Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1178 |
| Total Fat | 99 g |
| Saturated Fat | 41 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 54 g |
| Cholesterol | 300 mg |
| Sodium | 398 mg |
Reviews
Delicious! I was trying to mimic the prime rib dinner from our favorite restaurant, and this pudding was an excellent addition! I made it in a cast-iron skillet, and there were delicious crispies on the bottom.
This is the most delicious Yorkshire pudding I’ve ever made! I’ll never go back to making it in a popover pan. This is foolproof, fast and so easy to make. It’s a keeper in our house.
Is this made while the prime rib is resting?
This is a basic, old recipe that is very good. If you have any older relatives from the UK you will find they also used it as a flat pancake. Make it the same way and pour the batter into a 12″ nonstick pan or greased with butter. Has a great taste with syrup.
This recipe came out perfect. I doubled it for two pans and they both came out beautiful and delicious.
Loved this! Made along with prime rib which made it so special.
good and easy
My Nana came to America from Yorkshire in 1910. This is as close to her’s that I’ve ever had. She would approved
Made this recipe with a beef roast today – it was fantastic and so much easier than popovers. I used a cast iron skillet and it puffed up beautifully and did not stick at all to the pan. The bottom was pleasantly crispy. Yummmm.
I love and make popovers in a popover pan often, but I did not like this. I used the drippings from my leg of lamb instead of a prime rib roast. We love lamb. It rose beautifully in cast iron but was not the taste pleasure I was looking for. Back to breakfast popovers.