Yorkshire Pudding for Christmas

It’s not clear how Yorkshire pudding got its name, but the idea of cooking batter in fat drippings is, after all, what a pancake is all about, and Yorkshire pudding is nothing but a risen pancake. Traditionally, the English serve it with a standing rib roast for Christmas dinner and our family adopted the tradition of Yorkshire pudding for Christmas. The ideal way to make it is with the accumulated drippings of a roasting 4- or 5-rib standing rib roast, otherwise called prime rib in America even if the grade of the meat is not USDA Prime. I don’t always have the opportunity to cook a 5-rib rib roast, sometimes opting for a 1-rib roast if I’m only feeding 3 people, in which case you will not have enough accumulated fat to cook the pudding. I find replacing the drippings with lard or bacon fat works well.

Yorkshire pudding is delicious, impressive looking, and utterly simple to make if you follow directions exactly. I had this recipe for years, collected from a long-lost source and had not cooked it until about 20 years ago. What a delightful surprise you will find.  To repeat: Follow the directions exactly.

Yorkshire Pudding
Prep time
Cook time
Total time
Recipe type: Pancake
Cuisine: English
Serves: 4
  • 1 cup whole milk, at room temperature
  • 2 large eggs, at room temperature
  • ¾ teaspoon salt
  • 1 cup unbleached all-purpose flour
  • ¼ cup reserved rib roast pan-drippings, bacon fat, or lard
  1. In a blender, blend the milk, eggs and salt for 15 seconds on the highest setting. With the blender running, add the flour, a little at a time and blend the mixture at high speed for 2 minutes. Let the batter stand at room temperature, in the blender, covered, for 3 to 4 hours.
  2. Preheat the oven to 450 degrees F.
  3. In a 10-inch oven proof skillet (inside measurement), heat the reserved fat in the oven for 8 to 10 minutes, or until it is just smoking. Blend the batter at high speed for 10 seconds and pour it into the skillet.
  4. Bake the pudding in the middle of the oven for 20 minutes, reduce the heat to 350 degrees F and bake the pudding 10 minutes more or until the top is all puffed up and a deep golden brown. Transfer the pudding to a platter and serve immediately.


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