Community Pick
Fantastic Never-Fail Pan Yorkshire Pudding
photo by Chabear01
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 354.88 ml all-purpose flour
- 2.46 ml salt
- 3 large eggs, room temperature
- 177.44 ml water, room temperature
- 118.29 ml beef drippings or 118.29 ml use melted butter
- 177.44 ml milk, room temperature
directions
- Mix the flour and salt together until well blended.
- Make a well in the middle of the flour; add in milk and whisk until smooth.
- Add in eggs and beat until blended.
- Add in the water and continue beating until the mixture is light and frothy.
- Set the mixture aside for about 1 hour (or you may cover and refrigerate overnight, if the batter has been refrigerated then it must come down to room temperature before using).
- When your roast beef is ready to come out of the oven, prepare to use the prepared batter.
- Set oven to 400 degrees F.
- Pour 1/2 cup roast beef drippings (or melted butter) into a 12 x 9-inch baking pan.
- Place the pan in the oven until the drippings in the pan sizzle (the drippings or butter MUST be sizzling!).
- Pour the prepared batter over the hot drippings and bake for 30 minutes (or until the sides have risen and are golden brown).
- Slice into 8 equal pieces and serve immediately.
- Delicious!
Reviews
-
OMG...TO DIE FOR! Made this to accompany your Kittencal's Perfect Prime Rib Roast Beef (#82023) and it was superb. A MUST TRY recipe. I have failed miserably in the past with both popovers and yorkshire pudding but you were right when you named this one...it is never-fail and just sublime. Thanks for making our Christmas dinner a memorable one. Cooks like you are what make this such an amazing website. Happy holidays to you, Kitten! :-)
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