| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 12 Yorkshire puddings |
Ingredients
- 2 tablespoons beef drippings
- 6 ounces all-purpose flour
- 6 ounces milk (whole or semi-skimmed)
- 4 ounces water
- 2 free-range eggs
- Salt
Instructions
- Preheat the oven to 425 degrees F.
- Pour the beef drippings into a muffin pan. Place the pan in the oven until the drippings are smoking hot.
- Meanwhile, mix together the flour, milk, water, eggs and some salt and pepper in a bowl.
- Divide the batter among the muffin cups and return the pan to the oven.
- Bake until golden brown and crisp, 25 to 35 minutes, depending on the oven.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 72 |
| Total Fat | 1 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 29 mg |
| Sodium | 108 mg |
Reviews
I used 1/2 teaspoon of drippings per muffin cup. We used fairly large muffin tin of 6. Place in hot oven for 2 minutes, pull out & pour 1/2 of each cup, then back in oven for 34 minutes….This recipe is good for 6 large puddings… double it for 6 more.
If you follow the recipe and the technique from the video, you’ll reward yourself and your guests with utter deliciousness…. The key is to make sure those drippings are ‘smoking hot’…. Thank you Tomahawk
I never make Yorkshire pudding before about probably going to try
I’ve used this recipe twice and it’s was fabulous in a 12 cupcake pan! Didn’t change anything perfect with a standing rib roast!
This recipe is so simple and turns out so delicious!
This is an excellent recipe! Tasty, accurate, and easy to follow. Make them!
My mum is actually from Yorkshire in England and these taste just like the real deal that my grandmother makes.
The recipe was enjoyed by everyone. It cooked but didn’t quite brown. You really have to get the beef drippings hot. They were a little tough but gravy made them great. I will keep looking for the perfect recipe, however. These did puff well and fell instantly. If they browned the were really tough. It is not a bad thing except for the people who eat them as rolls with butter.
just perfect ! I put 1/4 tsp beef fat in 10 of the tins, after heating to smoking, filled 3/4 way up.. Only took 20 mins. to cook , but my oven tends to be very hot.