Yorkshire Pudding
Yorkshire pudding has been a Christmas Eve dinner tradition at our house since I was a little girl. This recipe has been passed down for generations. Usually a side dish accompaniment to Prime Rib, if you save beef drippings and freeze them, it can be made any time of year.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 40 minutes mins
- 1 cup flour
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons butter melted
- 2 large eggs
- 2- 4 tablespoons beef drippings
Mix all ingredients together.
Let stand, covered, at room temperature, for about an hour. After 40 minutes, preheat the oven to 450 degrees.
Place 2-4 Tablespoons of beef drippings into a 9-inch square glass baking pan.
Place the pan into the preheated oven for 10 minutes to get the pan good and hot.
Carefully pour the batter into the pan with the hot drippings. .
Bake at 450 degrees for 15 minutes.
Reduce oven heat to 350 degrees.
Bake an additional 15 to 20 minutes – until puffy and golden.
Serve hot along side roast beef or prime rib.
This recipe is traditionally baked in a 9-inch square pan. Muffin tins or popover pans can be used, but baking time will vary. If you are using popover/muffin pans, add at least 1 teaspoon of the drippings in each well. Make sure that you add batter only until each cup is 1/3 full.
I have made this using rendered chicken fat and rendered turkey fat - and it turns out wonderfully. If you have access to it, try it.