Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 39 Times
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Yorkshire Pudding
Cookbook
First cousin to the popover, this crisp, golden-brown puff is a glorious accompaniment to roast beef or Standing Rib Roast. Remove the roast from the oven 25 minutes before it is to be served. It”s essential that it be cooked in the beef fat and drippings, which flavor it so beautifully. The Yorkshire pudding will cook while the roast “rests” and can be brought to the table after you have carved the meat.
Yield : 6 servings
Ingredients
- ¼ cup roast beef or rib roast pan drippings
- 2 eggs
- 1 cup milk
- 1 cup flour
- ¾ teaspoon salt
Directions
Turn the oven up to 450°F and pour the pan drippings into a 9 × 9-inch pan or an 11 × 7-inch pan. Put the pan in the oven to keep sizzling while you prepare the batter. Combine the eggs, milk, flour, and salt and beat until well blended. Pour batter into the prepared pan and bake 25-30 minutes. Serve piping hot from the baking pan, a generous square with each helping of beef.
© 1979, 1990, 1996 Fannie Farmer Cookbook Corporation
Nutritional Information
Nutrients per serving
163 kcal
6 % daily value
0 % daily value
1 % daily value
98 mg
11 mg
6 g
2 g
1 g
18 g
79 mg
338 mg
3 g
7 g
7 % daily value
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