Yorkshire Pudding

Coastal Living
Begin this recipe 30 minutes before the roast is done. Bake pudding while roast is standing.
Makes 1 dozen


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1 1/2 cups all-purpose flour
3/4 cup water
3/4 cup milk
3 large eggs, beaten
3/4 teaspoon salt
6 tablespoons rib roast pan drippings*


Whisk together first 5 ingredients until smooth. Cover and chill 30 minutes.

Spoon 1/2 tablespoon pan drippings into each of 12 popover or muffin cups, and tilt to coat. Bake at 425° for 5 minutes. Quickly pour cold batter into hot pan; do not stir.

Bake for 15 minutes; reduce oven temperature to 350°, and bake an additional 15 minutes or until golden.

*Note: If pan drippings are not sufficient, supplement with olive oil.

Created date

December 2004