Giant Yorkshire Pudding
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons/75 milliliters roast drippings (or melted unsalted butter)
- 5large eggs
- 2¼cups/540 milliliters whole milk
- 2⅓cups/300 grams all-purpose flour
- 1½teaspoons kosher salt
Nutritional analysis per serving (6 servings)
384 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 13 grams protein; 457 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees with a rack positioned in the lower third of the oven. Brush a 9-by-13-inch baking pan with 3 tablespoons roast drippings to coat the base and sides.
- Step 2
In a large bowl, whisk the eggs, milk and the remaining 2 tablespoons roast drippings to combine. Add the flour and salt and continue to whisk until the mixture forms a loose batter.
- Step 3
Transfer the baking pan to the oven and heat until warmed, 1 to 2 minutes. Pour the batter into the heated pan. Return the pan to the oven and reduce the temperature to 425 degrees. Bake until the pudding is puffy and deep golden-brown, about 40 minutes.
- Step 4
Remove from the oven and serve warm. (The pudding may collapse slightly if not served immediately, but it will still be delicious.)
Private Notes
Comments
We always had a standing rib roast for New Year's Dinner each year. I would watch my mother gather the ingredients on the kitchen table hours before mixing them so that they could come to room temperature. I followed my mother's instructions and never had a problem producing a perfect pudding. I don't see this note in recipes anymore - bring all ingredients to room temperature.
I usually don’t have enough drippings to make this AND gravy (which is the most important thing about the meal) so I put a dollop of reserved bacon fat (I save it like a miser) into a large round pie plate and let it heat along with the oven. I make a smaller Yorkshire Pud with 2 eggs, 1 cup of milk, 1cup of flour and a pinch of salt Don’t over mix it, just let a few lumps remain. Carefully pull the pie plate out and pour in the batter. 15 to 20 minutes should be enough at 450F
I make the batter the day before and let it rest in the refrigerator overnight. I find the texture improves - and it is one less thing to be having to do as a meal is coming together. You can also make individual Yorkshire puddings by putting drippings into individual muffin tins - and also, thereby, accommodate any late arrivals with a fresh pudding to accompany their roast
This was a disappointment. I made it for a festive dinner to accompany a nice roast beef but it turned out dry and tough with an “oily” taste.
Interesting factoid - I've been making this for over twenty years, probably the original recipe is from Joy of Cooking 1968 edition. This recipe calls for a cup of water. Many other notes, too copious to include here, but my pudding is always a hit. One thing I do is to include some of the crispy fat from the roast and a bit of meat in the pudding. We love it.
YP is traditional in my family on all major holidays, along with a standing rib roast. Our family hints for success: 1) Mix in a stand mixer (KitchenAid). 2) Mix flour, milk, and salt and then add eggs, one at a time. Wait until bubbles form after one egg before adding the next. 3) Cover and let rest for at least one hour, but it is best for several hours, or even overnight. 4) Pan should be HOT and batter should be COLD (not room temp) when you pour it in. As others have noted, do not use a Pyrex pan—it may break. 5) Start at 450 for 10 minutes, then reduce heat to 375 for 20 minutes. Do not open the oven door while baking. 6) Have everything else (roast beef sliced, side dishes in serving bowls) ready to go when you pull the YP from the oven. Cut into squares and serve immediately. In our family recipe, the ratio is 2:1:1–2 eggs, 1 cup flour, 1 cup milk (and always 1 teaspoon salt). Increase in these proportions depending how many people will be dining. YP was always “fancy food” in my family—reserved for special occasions. But when we went to Yorkshire, England, I learned that it is “poor man’s food.” People would have a small serving of beef and large serving of YP, which filled them up. Makes sense, when you look at the ingredients. Have a happy holiday, everyone!
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