Reserved drippings from the rib-roast fat add richness to this Yorkshire pudding.

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Ingredients

Ingredient Checklist

Directions

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

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  • 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)

143 Ratings
  • 5 star values: 21
  • 4 star values: 39
  • 3 star values: 41
  • 2 star values: 32
  • 1 star values: 10
Rating: Unrated
01/26/2011
Dont know what happened to my last comment. Does anyone out there know the manufacturer or pattern of the blue
Rating: Unrated
01/26/2011
I have been searching madly for the beautiful blue
Rating: Unrated
02/04/2009
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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