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Yorkshire Pudding

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


  • 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*

How to Make It

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

  2. 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.

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

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