Yorkshire Pudding

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

  • Servings: 8
Yorkshire Pudding

Source: Martha Stewart Living, December/January 1996/1997


  • 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.


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