We did a traditional English Christmas dinner this year. There weren’t a lot of people, so we went with a simple menu:

  • Standing rib roast, four bones, wonderfully handled by brother-in-law Hugh
  • Yorkshire pudding that I made
  • Roasted root vegetables that I did
  • English peas with butter that I did, very simple
  • Lovely jus done by Hugh

Here is the recipe for Yorkshire pudding. This in an old, traditional, and very simple recipe. There are only two crucial things that make this work. One is a super creamy and smooth batter, the other is plenty of drippings from the roast. The Yorkshire pudding is put in the oven as soon as the roast is removed to rest and drippings are collected. This recipe is best for four people and a two bone roast. Double it for the four bone roast and more people.

Yorkshire pudding

  • 2 large eggs
  • 1 pint (2 cups) milk (I use whole milk)
  • 1/2 teaspoon salt (fine sea salt)
  • 1 cup all purpose flour
Yorkshire pudding with plenty of drippings

Yorkshire pudding with plenty of drippings

As soon as roast is removed, set oven to 450 degrees F.

Drain off all drippings from roast into a 7″ x 11″ baking pan. Note that the jus was made by Hugh from pan scrapings and a stock and red wine reduction and it was unbelievably good. All the liquid drippings were used in the Yorkshire pudding.

I make this one a bit differently than standard recipes. First thoroughly whisk the eggs and milk in a large bowl. Add salt to egg milk mixture and whisk for about another minute. Slowly add flour to the bowl while whisking. Whisk until very smooth, no flour lumps, etc. I have whisked for ten minutes or more until the batter is velvety smooth. This is a thin batter.

Try and ensure the baking pan with the drippings is level, evenly distributing the drippings. I do not measure the drippings, I don’t care, the more the better. Pour batter over drippings. Place in the 450 degree F oven for 10 minutes, then reduce temperature to 350 degrees F for 10 – 20  minutes, depending on how the oven heats. Check after 10 minutes. It may be done in a hot oven in 10 minutes, normally it is at least 15. But, take it out as soon as it is done. Note that the edges along the pan walls puff up higher than the interior. The pudding consistency is also determined by high much drippings there are and its distribution in the pan. This pudding will always be uneven, with puffy areas and yummy thin and chewy parts.

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1 Comment on Yorkshire pudding to die for

  1. Lynn says:

    This was so incredibly good I could eat it every day for the rest of my life! Smashing dinner, boys! Well done!

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