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Yorkshire Pudding


This recipe goes really well with the standing rib roast in the previous post, especially since it calls for some fat drippings from the roast. But you can always use olive oil if you do not have the fat on hand...and that would be a healthier version too.


  • 1 teaspoon salt
  • 1 cup all purpose flour
  • 1 and 1/4 cups milk
  • 3 eggs beaten
  • 2 tablespoons chopped fresh thyme
  • 1/4 cup reserved fat from the roast or olive oil


Sift the flour and salt into a large bowl. Add half the milk and all of the eggs and whisk until smooth. Whisk in remaining milk and thyme and let batter sit at room temperature for 30 to 45 minutes covered.

Heat oven to 450 degrees. Divide the 1/4 cup fat or oil between a 12 cup muffin tin or 12 hole Yorkshire pudding pan. Heat the pan in the oven until the fat is almost smoking hot. 

Uncover batter and whisk one more time. Fill each cup about 3/4 full and immediately place pan back into the oven. The batter will sizzle when being poured into the hot fat. Bake for about 20 minutes or until risen and golden brown in color. Turn the oven off and leave the puddings in for 5 more minutes to help set. Then remove and serve right away while they are hot.
**** Best to place a baking sheet lined with foil on the lowest rack in the oven while the puddings are baking...this will catch any drippings from the fat or oil.