How to make it

  • Whisk eggs and milk in large bowl until well combined, about 20 seconds.
  • Whisk flour and salt in medium bowl and add to egg mixture; whisk quickly until flour is just incorporated and mixture is smooth, about 30 seconds.
  • Cover batter with plastic wrap and let stand at room temperature for at least 1 hour or up to 3 hours.
  • . After removing roast from oven, whisk 1 tablespoon of beef fat into batter until bubbly and smooth, about 30 seconds.
  • Transfer batter to 1-quart liquid measuring cup or other pitcher.
  • . Measure 1/2 teaspoon of remaining 2 tablespoons beef fat into each cup of standard muffin pan.
  • When roast is out of oven,
  • increase temperature to 450 degrees and place pan in oven to heat for 3 minutes (fat will smoke).
  • Working quickly, remove pan from oven, close oven door, and divide batter evenly among 12 muffin cups, filling each about 2/3 full.
  • Immediately return pan to oven.
  • Bake, without opening oven door, for 20 minutes; reduce oven temperature to 350 degrees and bake until deep golden brown, about 10 minutes longer.
  • Remove pan from oven and pierce each pudding with skewer to release steam and prevent collapse.
  • Using hands or dinner knife, lift each pudding out of tin and serve immediately.

Reviews & Comments 3

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    " It was excellent "
    minitindel ate it and said...
    ohhhhhhhhh i love these thank you nice post
    and merry christmas to you and yours

    love ya tink
    Was this review helpful? Yes Flag
    " It was excellent "
    knoxcop ate it and said...
    Oh my...I really *love* Yorkshire pudding, but I've never made it. Everyone says it's so easy, so this holiday may just be the one! Great directions here---you get a big 5!--Kn0x--
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    " It was excellent "
    herby ate it and said...
    Love this but never made it!
    Was this review helpful? Yes Flag

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