New This Month

Simple Yorkshire Pudding

This traditional holiday dish goes perfectly with our Prime Rib Roast.

  • Servings: 8

Source: Martha Stewart Living, December/January 1996


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 6 large eggs
  • 2 1/2 cups milk
  • Pan drippings from Prime Rib


  1. Sift together flour and salt; set aside. In a medium bowl, whisk together eggs and milk. Add flour mixture, and whisk until combined. Cover with plastic; chill in the refrigerator for at least 4 hours, or overnight.

  2. When prime rib has finished cooking, raise oven temperature to 425 degrees. After roasting pan has been deglazed, pour 1/4 cup reserved pan drippings back into pan. Heat pan and drippings on top of the stove until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot roasting pan.

  3. Bake until crisp and golden, 20 to 30 minutes. Serve warm with prime rib.

Cook's Notes

The batter must be very cold before baking. Make it a day ahead, and refrigerate.

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