Prep 4 hrs
Cook 30 mins
My mother-in-law was from Yorkshire. In celebration of my joining the family, she prepared a lovely Sunday roast with all the trimmings...this pudding was a "first" for me and wasn't the last. Whenever I want to do something special for guests, I prepare a lovely Yorkshire Pudding, Marion-style!
- Sift together flour and salt; set aside.
- In a medium bowl, whisk together eggs and milk.
- Add flour mixture, and whisk until combined.
- Cover with plastic; chill in the refrigerator for at least 4 hours, or overnight.
- When roast has finished cooking, raise oven temperature to 425 degrees.
- After roasting pan has been deglazed, pour 1/4 cup reserved pan drippings back into pan.
- Heat pan and drippings on top of the stove until very hot, about 5 minutes.
- Remove batter from refrigerator, shake or whisk well; quickly pour into hot roasting pan.
- Bake until crisp and golden 20 to 30 minutes.
- Cut into serving sizes and serve warm with roast beef.
This was really good and quite easy! I let my milk come to room temperature as well as the eggs. I find that by doing this you get larger and more "fluffy" Yorkshire Pudding. Very tasty and will try again!
This was great! I made it with Prime Rib. It was also fun watching it bake with all the bubbling it did. I made it for our gourmet club and everyone loved it.It tasted great and was really easy to make. I also liked the fact that it was made ahead, sat, and was baked just when the prime rib came out to rest.
Thank you so very much for this recipe. I always make Yorkshire Pudding for Christmas dinner. I love that I can now make the batter ahead of time. It will lighten up the work load a bit. Tastes great!