These Traditional Yorkshire Puddings are such a treat, they are more than just a dinner roll as they are truly a show-stopping basket of goodies to indulge in! Even though I serve these up traditionally at holiday meals, I always think to myself that they would be oh so wonderful as a part of breakfast. The only problem is, there is never any left over for the following morning!
Yorkshire Puddings Recipe
Of course, these delicious egg-based rolls are something that I was inspired to try a long time ago in my early years of watching Chef Gordon Ramsay. The towering British popovers looked amazing and they were just something I knew I’d love!
I have perfected Gordon Ramsay’s Yorkshire Puddings and just love to make them whenever I serve up a prime rib or roast beef! Plus, the kids have always been absolutely entertained watching these bake up in the oven.
Just when you think nothing is really happening, the batter comes together, and all of a sudden they are higher than the baking pan!!
You can use drippings from your prime rib roast ( in the muffin pan ) but vegetable oil works just as well. The most important thing is to leave your oven door closed until you are sure that the Yorkshire Puddings are ready.
Be sure to check out my ‘What to Serve with Prime Rib‘ page for more perfect appetizers, sides, and desserts for your holiday dinner!
My British Christmas Cake is another wonderful part of any Christmas dinner!
Traditional Yorkshire Puddings
- 1 3/4 cup all-purpose flour
- 1 pinch salt
- 4 large eggs (beaten)
- 1 1/2 Tbsp drippings (plus drippings or vegetable oil for muffin pan)
- 1 1/2 cups milk (10 fl oz/300 ml)
- In a medium to large mixing bowl, mix the all-purpose flour and salt and form a well in the center of the bowl.
- Add the eggs, drippings, and half of the milk. Combine until smooth but somewhat lumpy.
- Add the remaining milk and whisk until smooth. Allow the batter to rest for 30 minutes.
- While the batter is resting, preheat your oven to 450 degrees F (232 degrees C). Place a spoonful of oil in each of the pan molds, enough to cover the bottom of each mold then place the pan in the preheating oven to heat the oil. Once the oil starts to smoke, it is ready to have the batter added.
- Whisk the batter again, then fill each baking pan mold 3/4 full with the batter and bake 10-15 minutes (start checking at 10 minutes). Open the oven gently until completely cooked, if you need to open it prior to the Yorkshire Puddings being fully baked. Once done, remove from your baking pan and serve immediately.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!