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Yorkshire Pudding

Reserved drippings from the rib-roast fat add richness to this Yorkshire pudding. This recipe was also featured on "Mad Hungry for the Holidays."

  • Yield: Makes 12 to 24 popovers
Yorkshire Pudding

Source: Martha Stewart Living, December 2008


  • 2 cups all-purpose flour
  • 4 large eggs
  • 3 cups whole milk
  • 1 1/2 teaspoons coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 4 tablespoons pan drippings, reserved from Standing Rib Roast with Roasted Potatoes


  1. Whisk flour, eggs, 1 1/2 cups milk, salt, and pepper in a medium bowl. Let stand for 30 minutes.

  2. Preheat oven to 400 degrees. Whisk remaining 1 1/2 cups milk into batter. (The batter should resemble heavy cream.) Pour 1 teaspoon drippings into each popover cup (1/2 teaspoon if using muffin tins), then place in oven for 2 minutes. Carefully pour batter into cups, filling each 1/3 full. Bake until puffed and golden brown, about 30 minutes. Serve immediately.

Reviews (3)

  • marthasmom 26 Jan, 2011

    Dont know what happened to my last comment. Does anyone out there know the manufacturer or pattern of the blue

  • marthasmom 26 Jan, 2011

    I have been searching madly for the beautiful blue

  • babydru_55 4 Feb, 2009

    I have made yorkshire pudding before, and this is a far better recipe. The potatoes were great, and I make them all the time. Thanks Martha

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