Though how you can get a Yorkshire pudding to ring, I have no idea. We are in the middle of preparing this year’s prime rib feast and I am getting ready to mix up the batter for the Yorkshire pudding. I thought you might like to make your own one pan Yorkshire pudding, so here is the classic post with the recipe and notes. It was originally published in 2014 under the title “Yorkshire Pudding (Goes Slightly Berserk). Happy New Year, everyone.
My husband usually makes the Yorkshire pudding to accompany our prime rib feasts, which are a feature on New Year’s and occur occasionally at other times of the year. His are made in individual popover pans, are light as bubbles, and of course don’t keep. If any are left over, the dogs will take care of them before they go stale.
The second of January, of course, features the second appearance of the prime rib, usually accompanied by biscuits, mashed potatoes, fresh bakery bread, or some other weekend dinner starch. But this year, I saved a bunch of the dripping from the rib roast, with the goal of trying another approach to the classic accompaniment. I would bake my Yorkshire pudding in a single pan.You have to admit it puffed up pretty well. At the time I grabbed the photograph it had been out of the oven for 20 seconds or so, and it had already fallen a bit. But you can see how high the edges are above the top of a standard 9 x 12 Pyrex baking dish. I used a recipe I found in several places, which is very easy and infinitely reduce- and enlargeable. It was claimed that this is the ancient traditional recipe, pre dating the invention of the cookbook:
- eggs, beaten in a measuring cup
- the same amount of milk
- the same amount of flour
- some salt
- beef dripping to cover the bottom of whatever you are using to cook the Yorkshire pudding in.
I used four eggs, which beat up to a little more than a cup, a little more than a cup of whole milk, and a little more than a cup of regular unbleached all purpose flour– this was just the right amount for the 9 x 12 dish. I added a 1/2 teaspoon of salt, which tasted perfect– not too salty, not too bland.
Whisk up the batter just until it isn’t too lumpy. Don’t overwhisk. Let the batter sit and come to room temperature, at least an hour. You can also make it the day before and keep it covered in the fridge overnight, but let it come to room temperature before you bake.
Take out the roast, if you are making them both on the same day, and preheat the oven to 400 degrees F. When the oven is hot, put enough dripping in the baking dish that the bottom is well covered, and put it in the oven until the dish and the dripping are also hot. (If you are using leftover dripping, you will be melting it in this step, so you will have to guess at the amount, but you can always pour or spoon some out if you end up with too much.) When the dish and the dripping are hot, take the dish out of the oven, pour in the batter (yes, right on top of the hot fat) and get it back in the oven, fast.
Bake at 400 until the top is brown and mostly dry, which ranges from 15 minutes to 30 minutes, depending on the size of the pan. Individual puddings will take the shorter time, large pans with lots of servings the longer time. My four egg pudding in a 9 x 12 dish baked for 24 minutes. Serve with prime rib and beef gravy. It’s tasty, and fun to watch through the oven window. Don’t keep opening and closing the oven door, or it won’t puff up and get all crispy!