Yorkshire Pudding

I like Yorkshire Pudding, and I make it whenever I make Prime Rib or a beef roast. Yorkshire Pudding is quite easy to make. I like to drizzle the roast drippings from my meat over the pudding to flavor it, or sometimes I mix the drippings with the batter.

Yorkshire Pudding


3 eggs
1½ cups whole milk
1½ cups flour (all purpose)
¾ teaspoon salt
Beef drippings or bacon grease or olive oil


In a large bowl, beat the eggs and milk until well blended. Whisk in the salt, then the flour, just until the mixture is smooth.

Cover the batter and let it rest for up to three hours, while your roast or prime rib cooks.

When your roast is done, preheat your oven to 450°F. Reserve any drippings from the roast. If there is enough beef fat melted in your roasting pan, put about two table spoons into each of 8 muffin cups of a standard sized muffin pan. If you don't have enough beef drippings, then grease the muffin cups using bacon grease, or alternately lightly oil the muffin cups with olive oil -- I prefer the beef fat.

Evenly divide the batter among your muffin cups, filling the cups up to about 2/3rds full. Bake for 20 minutes, then lower the oven temperature to 350°F, and bake until the pudding starts to brown, about another 10 minutes.

Remove the individual puddings to a serving bowl and drizzle the reserved drippings from your roast over them.

Instead of using a muffin pan, you can move your roast to a serving platter to rest and bake the Yorkshire pudding in the roasting pan. When the pudding is done, pour the drippings from the resting roast over it, and put the roast back over the pudding to continue resting while you prepare the rest of the meal. To serve, cut the pudding into rectangular individual servings and move to a serving dish.