I have been wanting to try Yorkshire Pudding recipes for years! Finally, when I was having a pot roast for dinner back in September I decided to try a batch of this stuff. How do I describe Yorkshire Pudding? It puffs up big while baking, but once it’s out of the oven the bread (pudding) collapses. Using beef drippings provides delightful flavoring. Adding fresh or dried herbs makes it awesome. It’s truly a delightful accompaniment to a pot roast dinner, especially if you like it slathered in homemade gravy. (Probably not the true British way to eat it, but tasty nonetheless).
I looked at a lot of recipes for Yorkshire Pudding. Many instructed you to heat the drippings in your baking dish before adding the pudding. Some called for refrigerating the batter, although I didn’t do that. Let me warn you now, if you do this in a glass baking dish you may find the dish cracks while pouring the cooler pudding into the hot dish (no matter how high a quality your glass dish is). I recommend using a cast iron skillet as the only way to make this recipe.
I used a quarter cup of beef drippings for both the bottom of the skillet and another quarter cup to season the Yorkshire Pudding. You can use more if you desire, but the recipe will be too bland if you don’t add beef drippings to the pudding mixture. I also added a lot of fresh chives, thyme, rosemary and marjoram. That made the Yorkshire Pudding pop with flavor.
The only time I make this recipe is when I’m making pot roast. That way you have the drippings necessary for making this pudding. Like I stated earlier, it’s delectable with gravy poured over top. But, then again, I am a gravy kind of gal. 🙂 If you’re looking for a delightful way to prepare Yorkshire Pudding, then give this recipe a try.
This recipe is featured on All Free Casserole Recipes here.
I initially posted this recipe in October 2016. I really wasn’t overjoyed with how it turned out. Part of that was because I wanted to cook it in a glass baking dish. (HUGE MISTAKE!) My dish cracked and was never the same again. This MUST be cooked in a cast iron or other oven-proof skillet.
I made quite a few changes from the first time I made it (April 2020). I included heated beef drippings to grease the pan. But I also added them to the batter. It really seasoned the bread/pudding a lot more. I tried it with baking powder and without. I tried it with simply chives as well as with many different herbs. Personally, I found that more was better.
Granted, I’m not a Brit who knows the correct way of making this dish. But this is what I found helped.
- The recipe puffs up just as well without adding baking powder, so it’s really not necessary.
- Add 1/4 cup beef drippings to the batter for increased flavor.
- Season the top of the pudding with chives, marjoram, rosemary and thyme for additional flavor.
- Allow the batter to sit out on the counter about an hour to get to room temperature before adding to the hot skillet.
- I used an electric mixer this time for mixing ingredients. I had better results than using a whisk.
- Heat the skillet 5 minutes in the oven before adding beef drippings. Add drippings and heat an additional 5 minutes before adding batter.
- I cooked the recipe about 10 minutes longer than the first time. I thought it puffed up a lot more by cooking it a little longer. (Perhaps my oven is slow).
- Don’t forget to use a cast-iron skillet. It’s essential for this recipe to turn out well.
Yorkshire Pudding is a delicious accompaniment to a pot roast dinner.
I preferred mine drizzled with gravy for a more full-bodied, savory flavor. But it’s also tasty plain.
Yorkshire Pudding puffs up while baking and then collapses after it’s been baked.
While both Yorkshire Puddings were good, my personal preference was for the one with more herbs.
Here’s what I did.
I used these ingredients, plus marjoram, rosemary and thyme. You can use baking powder, but it’s really not necessary.
Beat eggs until frothy. This will take about 3-5 minutes with an electric mixer.
Add flour and salt.
Mix again; the batter will be thick.
Add 1/4 cup beef drippings.
Add half-and-half and mix again. Set aside, and allow mixture to sit out on counter at least an hour.
Preheat oven to 450 degrees. Heat cast iron skillet for five minutes. Remove from oven. Pour beef drippings into skillet and heat skillet about 5-7 minutes. The mixture needs to be hot but not smoking. Remove from oven.
Pour egg mixture into hot skillet.
Sprinkle with freshly, snipped chives.
Or add chives, marjoram, rosemary and thyme.
Bake 15-20 minutes until sides and top have puffed up and browned. Mine took 20 minutes to bake.
Serve Yorkshire Pudding with pot roast, roasted potatoes and carrots, and gravy.
This savory “pudding” is traditional British fare.
This delicious side dish is terrific with the addition of lots of fresh herbs.
Because this recipe requires beef drippings, it’s wonderful to make with a pot roast dinner.
Whether you make this with chives alone, or add all of the other spices, it’s certainly a delightful recipe.
Here’s the recipe.
(My own concoction)
Beef drippings from the pot roast add a delicious flavor to this pudding.
Yorkshire Pudding is similar to Popovers, but with beef drippings and herbs added. It’s also made in a skillet instead of individual tins.
The herbs really jazzed up the flavor, in my opinion.
Give Yorkshire Pudding a try the next time you make a pot roast.