These Yorkies are delectable! really simple too Due to the need for meat drippings in this recipe, serve Yorkshire pudding with roast beef or pork.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 2 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 cup beef drippings
Instructions
- Preheat the oven to 450 degrees F (220 degrees C). Place about a tablespoon of beef drippings into each cup of a 6-cup muffin tin.
- Whisk eggs in a medium bowl until well-blended. Stir in milk, flour, and salt. Fill the muffin cups about halfway.
- Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 15 minutes.
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 17 g |
| Sodium | 488 mg |
| Sugars | 2 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
So easy to make. I cut the recipe in half and still came out just fine. I did take the recommendation to warm up the muffin tin before putting in the batter. Thumbs up on this one!
Simple recipe to follow… and turns out just like my Grandma used to make, big and fluffy!! My only suggestion is to put the milk and eggs on the counter for 20 minutes before using them in the mixture (warms them up); and once you mix all the ingredients, then let it stand for 5 minutes before putting in the heated tin to bake them.
This recipe is not only very easy to follow, but tastes very authentic. I did let the batter sit overnight in the fridge before stirring it then using it. They came out perfect and disappeared during the meal.
I didn’t grow up with Yorkshire puddings like my hubby did, but he said that these were perfect! These were wonderfully crispy and formed pockets to put our roast beef and gravy inside. I tried a different recipe before this one, but it wasn’t as good.
Better than Grandma Warners! Great with Beef gravy
I’ve tried many times to make great Yorkshire Pudding but this is just the best we ever had. Easy and comes out perfect. Crispy on the outside and fluffy inside. Great leftover , even cold!!
Loved it!
I make my Yorkshire Pudding like a pizza, in a big pan. This version rose 2″ out of the pan at the edges, and started to brown at the top before the lower parts were cooked, so I turned off the oven with 6 minutes to go and left it cook with the heat off until the bottom finished cooking. I use the smaller upper oven which isn’t as tall as the lower oven, but it should be OK. Cooked, but not burned at the part that rises is the goal. I didn’t use salt because I used bacon grease (and vegetable oil). We don’t bake in Tucson in the hot months so this might be my last Yorkshire Pudding this year.
Absolutely delicious… made batter and let it sit while prime rib finished cooking- then put drippings in bottom of muffin cups and poured batter in and baked- bit hit!
First time ever making Yorkshire pudding. I have eaten them plenty. This was dense and bland. They were stuck to the muffin tins and burnt where it was stuck. Maybe I need to watch some one make them successfully
This is my original recipe and it never fails. I preheat the muffin tin until extremely hot but I heat the oil and drippings very carefully (uncovered in a glass measuring cup) in the microwave before putting in the tin. This way I don’t have the risk of smoke while heating the oil in the tin. Works great every time.
very easy and flavorful. A little heavy for our tastes.
Same recipe as our family used for 60+ years. Always works, only if you preheat the pan, and THEN heat the drippings till smoking. I use bacon grease and this turns out fantastic. I use a baking pan and not muffin tins. My mom. and grand-ma used the same pan and it’s the same one I use. Its just a cheap tin pan, but my looks scarred, blacken and just plain old. But it works. remember ovens and pans are different so pay attention.
No changes, smaller. It’s just me. Next time, hopefully I will do home made gravy. These were so good, I made them two days in a row.
I will definitely make this again…it was delicious! I used the larger muffin tin (6 cups) rather than the 12 cup one. The yorkshire raised wonderfully and was light and fluffy. Other reviews were absolutely right…the tin must be smoking hot before filling with the pudding mixture. It makes all the difference in how well it turns out. If you don’t have drippings, try substituting butter or shortening mixed with about 1 tsp of beef soup base (powder). Just melt in the microwave and divide as you would the drippings.
Such an easy and yummy recipe! I like to save o e or two and have them for breakfast the next day!
Delicious! I added spices to taste and it was lovely. Consider using less oil/grease as mine had excess and tasted a little greasy on the bottom.
Yes first time to make and eat Yorkshire pudding. Rated low because of changes. Food allergies….substitute rice milk and gluten free flour with that said they did not raise high. Hubby still like d them. Well make again without substitutes. So that my rating is fair!
Fantastic! Very easy to follow. I’ve never made Yorkshire Pudding before and this was so easy and absolutely delicious. I cut everything in half and wanted a larger size, so used a metal pie pan. Guessed how much drippings to use, but it was perfect. Same cook time, etc. Give it a try!!
Heat 1/2 cup oil in 450 oven for 20 min.in 9×13 pan. Added cut up 2 large garlic sausages. ,mix up 3 eggs then add 1 1/2 cup or mor flour , 1 1/2 c milk bake as directed
Fantastic! Cooked 30 minutes since my roast was 6 Pounds. This was so tasty and a perfect medium rare. I will never make a roast another way.