A Yorkshire pudding is a cross between a popover and a souffle, but it has the added ingredient of beef drippings. It is part of a traditional British meal that includes roast beef and is named after Yorkshire, a northern county in England.
After the roast is finished, the beef drippings are brushed into the bottom of a 12-cup muffin tin (you can also make them in individual ramekins) and heated good and hot before pouring in the batter. The puddings will puff up and become golden brown and crispy. As they bake, however, resist the temptation to open the oven to take a peek or the puddings will collapse. This also means they will deflate shortly after removing from the oven, so make sure your dinner guests see them first!
This is adapted from a recipe by Gordon Ramsay. It is truly one of the best and easiest to make to achieve perfect Yorkshire puddings.
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme or dried rosemary (optional)
- 1 1/4 cups bread flour or all-purpose flour
- 1/2 cup roast beef or roast pork drippings
- Preheat oven to 425 F. Put the eggs, milk, kosher salt, pepper and herbs (if using) in a blender. Carefully measure out the flour and add it to the blender. Cover and pulse several times, using a plastic spatula to scrape down the sides. Blend until completely mixed. Transfer the batter to a large measuring cup and refrigerate for at least 30 minutes.
- Brush the beef or pork drippings into the bottoms of a 12-cup muffin tin. (It should come to about 1 teaspoon per muffin cup.) Put the muffin tin into the oven for 15 minutes or until the drippings are beginning to smoke.
- Working very quickly, pour the batter into each of the muffin cups 3/4 full, then put the muffin tin back into the oven.
- Bake 20 minutes until the puddings have risen and are browned. If you wish to see how they're doing during the baking time, use the oven light, and don't open the oven door, or the puddings will collapse.
- When the puddings are ready, take the muffin pan out of the oven and serve the puddings at once with spoonfuls of hot gravy.