Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Holiday Yorkshire Pudding 3.2 (143) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 8, 2019 Print Rate It Share Share Tweet Pin Email Yield: 12 to 24 popovers Reserved drippings from the rib-roast fat add richness to this Yorkshire pudding. Ingredients 2 cups all-purpose flour 4 large eggs 3 cups whole milk 1 ½ teaspoons coarse salt ⅛ teaspoon freshly ground pepper 4 tablespoons pan drippings, reserved from Standing Rib Roast with Roasted Potatoes Directions Whisk flour, eggs, 1 1/2 cups milk, salt, and pepper in a medium bowl. Let stand for 30 minutes. 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. Rate it Print