1/2 Photos of Perfect Yorkshire Pudding
This is a traditional part of our Christmas day dinner that has been wishy washy since my Grandmother died. I have only one 6 serving popover pan, so when I found this recipe at marthastewart.com, I was thrilled. My mother's recipe calls for putting the Yorkshires into a cold oven which is an impossibility so another thumbs up for this recipe. **It DOES call for resting/chilling for 4 hours - overnight, which is not included in the prep/cook time**. I just mixed it up in the morning. It wasn't fussy about cooktime - I started at the lower end of the recommended cooktime and checked it every 5 minutes. It just kept getting bigger & bigger!!! I cooked it for a total of 35 minutes. When it came out of the oven, Mom said it looked just like my Grandmother's. The ULTIMATE compliment. And my FIL wants a copy of the recipe. I also used a 9x13" pan so I could use the roasting pan for gravy. I had the leftovers for breakfast with a bowl of gravy. Yup, no kidding. Enjoy!
My Private Note
Units: US | Metric
- 1Whisk together salt & flour; set aside.
- 2In a medium bowl, whisk together eggs & milk.
- 3Add flour mixture and whisk until combined; cover with plastic wrap & chill in the refrigerator at least 4 hours or overnight.
- 4When the roast is done, raise oven temperature to 425°F.
- 5Transfer enough pan drippings to coat pan & heat pan in oven until hot.
- 6Remove batter from refrigerator & whisk well.
- 7Remove pan from oven & quickly add batter.
- 8Bake until crisp & golden 20-35 minutes.
- 9Serve with prime rib & gravy.
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Nutritional Facts for Perfect Yorkshire Pudding
Serving Size: 1 (116 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 217.6
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 2.9 g
- Cholesterol 169.3 mg
- Sodium 381.1 mg
- Total Carbohydrate 27.6 g
- Dietary Fiber 0.8 g
- Sugars 0.3 g
- Protein 10.4 g
The following items or measurements are not included: