Yorkshire Pudding




Yield: 4 servings

This is THE BEST accompaniment to a prime rib dinner.  Okay, fine…horseradish sauce is first, but this should be on your table right alongside this.  If you’re ever in San Francisco, check out the House of Prime Rib if you can get a reservation.  That place may make you a believer, if I can’t.  Please do not make this unless you have a cast-iron skillet…I beg you.  You can make this in individual servings if you want to be extra-fancy.  I’m sure this would go along with other main dishes, but prime rib is my go-to.


3/4 cup all-purpose flour

3/4 teaspoon salt

3 eggs

3/4 cup whole milk

1/3 cup pan drippings from prime rib*


*If you want to make this without a prime rib, or don’t have enough pan drippings, you can substitute beef tallow.  Beef tallow is rendered beef fat and there are quality options available out there.  I use Epic brand, which you can purchase on Amazon, at Whole Foods and other specialty markets.  Bacon fat always makes a suitable substitute, but will produce a slightly different flavor.  This may seem like a lot of fat, but most of it will be left in the bottom of your skillet after the Yorkshire pudding is done.  If you use a larger skillet, you may need to add more fat, up to 1/2 cup total.


Preheat the oven to 450°.  Pour the drippings or fat into an 8- or 10-inch cast-iron skillet.  Either size will work, but the smaller skillet will produce a higher rise. Place the skillet into the oven to preheat for at least 15 minutes. Combine the flour and salt in a bowl.  Add the eggs and milk and beat until all the lumps are gone, but take care not to overmix.  Remove the pan from the oven after preheating and pour in the batter.  Put the pan back in the oven and bake for 20 to 25 minutes, until puffed, golden and dry.


Inspiration: Yorkshire Pudding by Tyler Florence on foodnetwork.com

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