There are some dishes that simply belong together, and roast beef with Yorkshire pudding is one of them. Golden on the outside, airy and hollow inside, Yorkshire pudding turns a roast beef dinner into something special without requiring complicated ingredients. You’ll find this recipe and many more in the Best of Bridge Holiday Classics.
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Best of Bridge Yorkshire Pudding Recipe
A favourite with roast beef dinner!
- 1 cup flour (250 mL )
- 1/2 tsp. salt (2mL)
- 1/2 cup milk (125 mL)
- 2 eggs, beaten
- 1/2 cup water (125 mL)
- melted butter, beef drippings or oil
In a blender, mix flour, salt, milk, eggs and water. Blend well and leave at room temperature for 1 hour. Every time you walk by, give it a whirl!
When the roast is done, remove it from the oven and cover with foil to keep warm. Preheat oven to 400°F (200°C).
Pour 1 tbsp (15 mL) beef drippings, melted butter or oil into 8 medium muffin tins. Place in oven until bubbling hot. (Watch closely because you don’t want the butter to burn.)
Remove from the oven and pour the batter into the hot butter. Bake at 400°F (200°C) for 20 minutes, then at 350°F (180°C) for 10 minutes. The Yorkshire batter will puff up and become hollow inside. Serve immediately with gravy.
The Secret to a Great Yorkshire Pudding Recipe
A good Yorkshire pudding should rise dramatically in the oven, developing crisp, golden edges with a light centre that’s ready for gravy. Despite the impressive result, the ingredient list couldn’t be much simpler.
One important step in this Yorkshire pudding recipe happens before the batter ever reaches the oven: it rests at room temperature for an hour. As the original Best of Bridge instructions say, every time you walk by, give it a whirl!
The temperature of the muffin tins matters, too. The beef drippings, melted butter or oil should be bubbling hot before the batter is poured in. That immediate heat helps the puddings begin to puff as soon as they go into the oven. Watch carefully if you’re using butter so it doesn’t burn.
Timing is also important. Yorkshire puddings are at their best when they’re served immediately, so make them after the roast comes out of the oven. Cover the beef with foil to keep it warm while the puddings bake, then bring everything to the table together with plenty of gravy.
Whether it’s Sunday dinner, a holiday meal or simply an excuse to make roast beef and gravy, this is the kind of recipe worth keeping close. Explore Best of Bridge for more time-tested recipes and inspiration for bringing family and friends together around the table.
