Giant Yorkshire Pudding

We always had a standing rib roast for New Year's Dinner each year. I would watch my mother gather the ingredients on the kitchen table hours before mixing them so that they could come to room temperature. I followed my mother's instructions and never had a problem producing a perfect pudding. I don't see this note in recipes anymore - bring all ingredients to room temperature.

I usually don’t have enough drippings to make this AND gravy (which is the most important thing about the meal) so I put a dollop of reserved bacon fat (I save it like a miser) into a large round pie plate and let it heat along with the oven. I make a smaller Yorkshire Pud with 2 eggs, 1 cup of milk, 1cup of flour and a pinch of salt Don’t over mix it, just let a few lumps remain. Carefully pull the pie plate out and pour in the batter. 15 to 20 minutes should be enough at 450F

I make the batter the day before and let it rest in the refrigerator overnight. I find the texture improves - and it is one less thing to be having to do as a meal is coming together. You can also make individual Yorkshire puddings by putting drippings into individual muffin tins - and also, thereby, accommodate any late arrivals with a fresh pudding to accompany their roast

Been making Yorkshire pud like this for 50 years, under the instructions of my British mother-in-law. Always perfect.

My Mum's recipe - tried and tested over 70 years 12 part mini pie pan. Pan drippings from roast, bacon or a little oil 1 egg pinch salt 1/4 cup plain flour - level 1/4 cup cold milk 1 egg dash ice water Whisk together - consistency of heavy cream. Refrigerate several hours. Heat the fat in the mini pie pans at 450F until really hot. Add the dash of water to Yorkshire batter - whisk. Carefully pour in batter. Return to oven. Turn down to 400 bake 20 minutes - do not open oven door during baking.

Pouring the drippings into the pan before adding in the batter instead of mixing any into the batter itself usually yields a better crust around the outside and a less custardy base.

Use 12" cast iron skillet

Over 70 years of practice, this works: 1½ cups flour, ½ tsp baking powder, 1 tsp salt, 1½ cups milk, 3 eggs, 1/3 cup beef drippings, pinch nutmeg, pinch cayenne pepper Sift together dry ingredients. Add milk gradually to form a smooth paste. Add eggs, one at a time; beat well after each addition. Preheat oven to 350⁰. In 12" heavy pan, heat drippings to sizzling hot on stove top. Pour in batter. Bake 30-40 min until puffed and brown–Do not open oven door. The baking powder is insurance.

I made Yorkshire puddings just the other day using bobs redmil gluten free flour 1 to 1 and then just followed the recipe it worked brilliantly

Halve the recipe and it is perfectly sized for a standard 9" pie dish. At that size, it only takes 20-25 min at 425 to bake through.

Yorkshire Pudding is a family tradition. I proudly inherited the pan my grandmother and mother swore by. They insisted the best batter is made in a blender then allowed to sit at room temperature for 30 minutes or more. While I don't eat much meat anymore, I still love thinking about them and the many years of enjoying Yorkshire Pudding when I make the Dutch Baby version using butter instead of meat fat. Simply divine.

My family finds that 5/8 of a cup of drippings works well in the 9x17 roasting pan once the beef has been removed from it to rest and the excess poured off. Any more results in puddles of grease on the pudding. In the strange event that there are leftovers, we recommend reheating either in a frying pan or toaster oven.

Let the eggs and milk sit at room temperature before combining, then cover batter w plastic wrap and let sit for at least an hour. Have found pudding to be fluffier as a result

Add cooked, cut up sausages to the batter before baking, and voila . . Toad in the Hole.

I agree that ingredients brought to room temperature tend to work well. I've got a chiffon cake cooling on the counter as I write, and it went together particularly well I think because I got all the ingredients out early this morning and didn't bake the cake until early afternoon. I always try to bring egg whites to room temp, and meat I'm planning for dinner. What's everyone's view of this?