Community Pick
Fantastic Never-Fail Pan Yorkshire Pudding
25
People talking
This recipe has never failed me yet and you may also make this using melted butter in place of the roast pan drippings, no need to use any muffin tins for this, the complete batter is baked in one pan then sliced into eight pieces, plan ahead the batter needs to sit for 1 hour before using, you may refrigerate the batter overnight but you *must* allow it to come down to room temperature before using, make certain all your ingredients are room temperature... you will *LOVE* this!
- Ready In:
- 1hr 30mins
- Serves:
- Units:
Nutrition Information
25
People talking
ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 3 large eggs, room temperature
- 3⁄4 cup water, room temperature
- 1⁄2 cup beef drippings or 1/2 cup use melted butter
- 3⁄4 cup 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!
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RECIPE MADE WITH LOVE BY
@Kittencalrecipezazz
Contributor
@Kittencalrecipezazz
Contributor
"This recipe has never failed me yet and you may also make this using melted butter in place of the roast pan drippings, no need to use any muffin tins for this, the complete batter is baked in one pan then sliced into eight pieces, plan ahead the batter needs to sit for 1 hour before using, you may refrigerate the batter overnight but you *must* allow it to come down to room temperature before using, make certain all your ingredients are room temperature... you will *LOVE* this!"
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Mixing the first two ingredients created a ball of dough that was hard to come back from without using a hand blender, and even then I couldn't get 100% of the lumps out. When it came out of the oven about 2cm around the edges were great and the rest was undercooked, flat, and mushy. I followed this recipe to the letter. Misleading title.
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so i mixed salt and flour made a well poured in milk mixed but it went more like dough then added eggs and water as im stirring it looks like it should except there are lumps of dough im going to set on top of stove while roast is cooking and give it a stir once in a while until ready to use ,,not sure if i should start over lol will let ya know ,,i hope this works i use to make this up north at my moms and it was always a hit no fails ,,but back home i cant make it i grease my darn muffin cups and they still stick ,,epic fail this time im using a glass pan
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I need to make two, or 16 servings. Any suggestions, rack and pan placement? Glass or metal? Does that affect baking time? Anything you've learned will be appreciated. Thank you. Jenny -
I have been using this recipe for a few years now, the only changes I made was to add one more egg, and I went to 1C milk and 1/2C water.. It seems to add that extra fluffiness to it. I do the pan version, and the leftovers I slice into strips and fry in peanut oil the next day... Sooooo good
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I tweaked the consistency, it was falling so I raised the egg and milk content while taking away a bit of the water, works great now.
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