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Yorkshire Pudding

A cross between a popover and a soufflé, Yorkshire pudding is made from a basic batter of eggs, milk, and flour. This recipe is brought to us by chef Anne Willan, who uses pan drippings from the beef.

  • servings: 12

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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 4 large eggs
  • 3 to 3 1/2 cups whole milk
  • 6 to 8 tablespoons drippings from roasting pan, vegetable oil, or lard

Directions

  1. Step 1

    In a large bowl, combine flour, salt, and pepper. Make a well in the center, and add eggs and 1/4 of the milk. Using a whisk, combine eggs and milk, then incorporate flour; begin with the inner rim of the well. Continue whisking until a smooth, stiff batter forms. Stir in half of the remaining milk. Cover with plastic wrap and let stand at room temperature for 30 minutes.

  2. Step 2

    Heat oven to 400 degrees. Place 12 3/4-cup capacity muffin tins in oven until very hot, about 5 minutes.

  3. Step 3

    Stir enough of the remaining milk into the batter until it is the consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings into each muffin tin. Pour batter in the muffin tins, filling them about one-third full; the batter should sizzle in the hot drippings. Return to oven and bake until puffed, browned, and crisp, 25 to 30 minutes. Yorkshire pudding is best served fresh from the oven, but it can be kept warm in a low oven for about 15 minutes.

Source
Martha Stewart Living Television, December 2000

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Reviews (9)

  • 2 Jan, 2013

    This recipe worked perfectly...I had a popover pan that I used...greased with pan drippings from my roast and pan heated ahead of adding the batter. High marks! Will use this recipe again.

  • 27 Mar, 2010

    Hi, from England!
    This recipe looks great and I can't wait to make it. I think I might make it in one dish and serve it as wedges, yummy. By the way it's spelt Toad-in-the-[filtered word] and apples are a lovely edition.

  • 21 Dec, 2009

    To keep them from sticking, I hope you can find a pan like I have. It's a popover pan that is nonstick and works great every time with no problems. Good luck!

  • 1 Dec, 2009

    Help! i made this last night and even though I greased my pan, it stuck badly. I am wanting to make this for christmas dinner, any suggestions to get them out of the pan without distroying them?

  • 20 Dec, 2008

    thank you for posting the recipie addy

  • 14 Dec, 2008

    recipe did not appear.

  • 12 Dec, 2008

    I was this on your Christmas Special

  • 29 Nov, 2008

    the ingredients are listed, but no measures or baking instructions.

  • 12 Feb, 2008

    Hi
    I am English one of my fav things in the world is Yorkshire puddings. My husbands American and loves them. You can make this into a dish all on its own by adding small sausages and cooked onions, serve with gravy (its called Toad in the whole). A very cheap, fast and easy dinner.

    Also when you make Sheperds pie serve it in a Yorkshire pudding and that is just extra yummy. I make this for my American friends in individual portions and they all love it.