Prep 5 mins
Cook 25 mins
Taken from The James Beard Cook Book, 1961 copy. I prepare this recipe every time I do a prime rib roast, always with excellent results.
- In a mixing bowl, beat the eggs with an electric mixer (or a LOT of elbow grease) until they are light and fluffy.
- Gradually beat in the scant cup of flour and the milk.
- Add salt and about 2 tablespoons of beef drippings from the roast it is assumed you are also making.
- Heat a baking pan (like a cake pan) in the oven (set at 450F) until it is hot, then pour 1/4 cup of beef drippings into the bottom of the pan.
- Immediately pour in batter and bake for 10 minutes.
- Reduce heat to 350F and cook for 10 to 15 minutes longer, until Yorkshire is puffy and well browned.
- Cut into squares to serve.
- James Beard suggests making this after the roast comes out of the oven:"This can be done after the roast is removed from the oven and while it is standing to let the juices settle".
Easy peasy Yorkshire Pudding recipe, not to mention delicious too! We had roast beef this year for our Christmas Dinner and I was after a Yorkshire Pudding recipe. I knew when I saw this was one of Lennies recipes that it would be a winner. Lovely and crispy round the edges..mmm perfect.
Another winner from Lennie! This was easy to make and I liked the fact it was just 1 pan instead of filling up muffin tins as i used to do. I baked it while the prime rib rested and I made the gravy. I whisked it up in a bowl and didn't have to haul out my mixmaster and it turned out great. This will certainly replace my more labour intensive old recipe.
This is the first time I tried Yorkshire Pudding. I didn't know what to expect. It turned out great. My family loved it. This is a keeper.