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Yorkshire Pudding

Scott Phillips

Servings: 8

While testing the beef rib roast recipe, we were reminded of its classic companion, Yorkshire pudding. Similar in texture and flavor to a popover, Yorkshire pudding is made with the delicious fat from the drippings left in the roasting pan. To make it without a roast, you can substitute melted butter or bacon fat for the beef fat.


  • 1-1/2 cups whole milk
  • 3 large eggs
  • Kosher salt
  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 3 oz. (6 Tbs.) rendered beef fat

Nutritional Information

  • Calories (kcal) : 240
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 85
  • Sodium (mg): 170
  • Carbohydrates (g): 21
  • Fiber (g): 1
  • Protein (g): 6


  • Position a rack in the lower third of the oven and heat the oven to 450°F. In a medium bowl, whisk together the milk, eggs, and 1/2 tsp. salt until smooth. Whisk in the flour just until incorporated; the batter will be lumpy. pour the fat into a metal 9×13-inch baking pan and put the pan in the oven until hot, about 5 minutes.
  • Remove the pan from the oven and pour the batter into the hot fat. Bake until puffed and browned, about 20 minutes. Serve immediately.


Rate or Review

Reviews (2 reviews)

  • Krispie | 07/05/2020

    This was delicious and easy. We will definitely make again when we want Yorkshire Pudding

  • flopper | 07/08/2015

    so good! we have this at every big holiday dinner, and not just with beef. the kids beg for it!

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