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Yorkshire Pudding | Can't Stay Out of the Kitchen | this delightful "pudding" is terrific to serve with a #PotRoast dinner. Puffs up huge while baking. #bread #YorkshirePudding

Yorkshire Pudding

Teresa Ambra
Yorkshire Pudding is traditional British fare with a twist! The batter is seasoned with beef drippings and fresh herbs and baked in a cast iron skillet. We love watching the batter puff up while baking. Traditionally served with a roast beef dinner as a bread-type side dish. While not generally served with gravy ladled over top, it's delicious served that way too.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Course Breads, Rolls and Muffins, Side Dish
Cuisine Brittish
Servings 8
Calories 118 kcal

Equipment

  • 1 cast iron skillet or other oven-proof skillet
  • 1 large mixing bowl
  • 1 electric mixer
  • measuring cups
  • measuring spoons
  • 1 wooden spoon

Ingredients
  

  • 3 large eggs
  • 3/4 cup half-and-half
  • 1 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. sea salt
  • 1/2 cup beef drippings divided use
  • 1/4 to 1/2 cup fresh, snipped chives
  • 1/2 tsp. dried marjoram (can use fresh)
  • 1/2 tsp. dried rosemary (can use fresh)
  • 1/2 tsp. dried thyme (can use fresh)
  • 1 to 2 tsp. baking powder optional (I found this unnecessary)

Instructions
 

  • Preheat oven to 450°.
  • Beat eggs in mixing bowl until frothy; this will take 3-5 minutes with an electric mixer.
  • Add flour and salt.
  • Beat with a mixer until smooth; mixture will be very thick.
  • Add ¼ cup beef drippings and mix again.
  • Add half-and-half and mix on very low speed again until everything is thoroughly mixed.
  • For best results: allow mixture to sit out on counter about an hour to get to room temperature.
  • Heat a 10-inch cast-iron skillet in oven 5 minutes.
  • Add remaining ¼ cup beef drippings to cast iron skillet and heat beef drippings another 5 minutes longer, until really hot but not smoking.
  • Pour egg mixture into skillet.
  • Sprinkle with marjoram, thyme and rosemary.
  • Add snipped chives.
  • Bake 15-20 minutes or until the sides of the dish have puffed up and become golden brown.
  • Remove from oven.
  • The middle will collapse (which is normal for this dish).
  • Serve immediately.

Notes

NOTE: To render beef drippings: For a roast beef dinner, season beef roast with salt and pepper and dredge in flour. Brown meat in Dutch oven or roaster pan on all sides in hot avocado oil. Remove from heat. Add 1-1 ½ cups water to the bottom of Roaster. Bake roast at 350° for about 2 hours. Pour drippings off of roaster pan and use for this recipe before adding carrots, potatoes and additional water and finishing the roast beef dinner.
 
NOTE: I recommend using a cast-iron skillet, granite ware or stone ware for baking this recipe. Glass baking dishes may crack due to the extreme differences in temperature when pouring the room-temperature batter into a 450° pan.
 
NOTE: Preparation time does not include time required to cook roast beef to render the beef fat for this recipe.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 118kcalCarbohydrates: 14gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 78mgSodium: 401mgPotassium: 95mgFiber: 1gSugar: 1gVitamin A: 282IUVitamin C: 1mgCalcium: 91mgIron: 2mg
Keyword bread, side dish
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