Perfect Yorkshire Pudding
- Ready In:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 6 large eggs
- 2 1⁄2 cups milk
- 1⁄4 - 1⁄2 cup pan dripping, to coat a 9x13-inch baking dish
- Whisk together salt & flour; set aside.
- In a medium bowl, whisk together eggs & milk.
- Add flour mixture and whisk until combined; cover with plastic wrap & chill in the refrigerator at least 4 hours or overnight.
- When the roast is done, raise oven temperature to 425°F.
- Transfer enough pan drippings to coat pan & heat pan in oven until hot.
- Remove batter from refrigerator & whisk well.
- Remove pan from oven & quickly add batter.
- Bake until crisp & golden 20-35 minutes.
- Serve with prime rib & gravy.
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A great Yorkshire pudding recipe!!!! It was easy to throw together and the end result was fab, they turned light and fluffy with that nice crisp exterior. I have saved this one into my favourites as I have been in search of a great Yorkshire batter recipe for ages. I have my own recipe but it can be a bit of a hit and miss sometimes they are great other times they just do not work so I will look forward to having one that works well all the time. Cheers for posting :)
The name says it all! I was a little reluctant to try ANOTHER Yorkshire pudding, as I hadn't made one yet that I really enjoyed. The wait is over, the homerun has been batted, and I now can have fluffy, light pudding to go with my roast! Thnx very much for sharing your recipe, Elmotoo. Made for the Voracious Vagabonds of ZWT 6.
What a great Pudding Elmotoo. We enjoyed them very much. These littles treasures were, light, fluffy, crisp, tender and very flavorful and oh so easy to make. I let the batter sit for 4 hours as recommended and the end result was 6 big, tall, beautiful treats, which I filled with a spicy beef gravy...they were very yummy. Thanks so much for sharing, this great recipe that I will make again.