Traditionally served with roast beef, Yorkshire pudding is actually not a pudding at all! Rather, it's a puffed pastry baked with meat drippings. People in the U.S. tend to think popovers and Yorkshire pudding are the same, but they're not. Popovers are hard and very airy, while Yorkshire pudding is softer and doesn't rise as high as a popover.
Ingredients
- all-purpose flour: 1 cup
- whole milk: 1 cup
- eggs: 2 piece
- salt: 0.5 tsp
- beef or bacon drippings: 3 Tbsp
Metric Conversion
Stages of cooking
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Mix flour, milk, eggs, and salt together in a large bowl with an electric mixer until smooth, about 5 minutes. Cover and refrigerate for 1 hour.
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Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking dish with beef drippings. Place the pan in the preheating oven until drippings are hot and sizzling, about 15 minutes.
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Remove batter from the refrigerator; beat briefly, then scoop into the prepared baking pan.
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Bake in the preheated oven for 20 minutes. Lower the oven temperature to 375 degrees F (190 degrees C). Without opening the oven, continue baking until pudding is puffed and golden brown, about 15 minutes more. Remove from oven, cut into 8 squares, and serve hot.
