Puffy Yorkshire pudding is a classic English accompaniment to roasted meats. This version comes from author Molly Stevens's cookbook "All About Roasting."

The Martha Stewart Show, Episode 7059


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a medium bowl, whisk together eggs and salt until frothy. Whisk in milk, followed by flour, until well combined. Cover and refrigerate batter at least 4 hours, and up to overnight.

  • Preheat oven to 450 degrees with rack set in center of oven.

  • Add beef drippings to reserved pan from Standing Rib Roast and transfer to oven. Heat until hot and sizzling, 4 to 6 minutes.

  • Remove batter from refrigerator and stir. Slide out roasting pan just enough to add batter all at once; batter should be very liquid and spread on its own without tilting. Bake for 12 minutes.

  • Reduce oven temperature to 350 degrees; rotate pan and continue baking until pudding is puffy and nicely browned, about 15 minutes more. Cut into small squares and serve immediately.


Reviews (2)

104 Ratings
  • 5 star values: 19
  • 4 star values: 10
  • 3 star values: 38
  • 2 star values: 31
  • 1 star values: 6
Rating: 5 stars
I've made Yorkshire Pudding with several other recipes over the years without great success either too greasy, gluppy, done on top but not in the center etc. I tried this one but instead of placing the batter in the roasting pan, I used a muffin tin -- they were exquisite! Everyone raved about them, brown on top with a custard like center, wonderful savory flavor without being greasy. The trick is to butter the muffin tin so they are easily removed. Follow the recipe exactly except place about 1/2 teaspoon of roast drippings in each muffin cup before adding the batter. Fill each cup almost to the top -- they will puff up beautifully. When removing the muffin tin, pierce each pudding so that it releases the internal steam. Be sure your oven's temperature is accurate.
Rating: 5 stars
Delicious Yorkshire Pudding!