Martha Stewart Yorkshire Pudding

Martha Stewart Yorkshire Pudding, make ahead with a 4-hour batter rest, puffs tall and golden in hot beef drippings from a standing rib roast. Eggs, milk, and flour come together in five minutes, then Sunday dinner or a holiday roast does the rest.

Serve it warm alongside prime rib for Christmas or any big roast dinner. A screaming hot pan is the real trick: the drippings must sizzle before the batter goes in, or it stays flat.

Martha Stewart Yorkshire Pudding

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Course: Side DishCuisine: American, BritishDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

120

kcal

Light and airy with crisp golden edges, each square puffs up from a milk-and-egg batter poured into sizzling beef drippings.

Ingredients

• 3 large eggs
  

• 1/2 teaspoon coarse salt
  

• 1 1/2 cups whole milk
  

• 1 1/3 cups all-purpose flour, sifted
  

• 1/4 cup reserved beef drippings (from Standing Rib Roast)
  

Directions

• Mix the batter: In a medium bowl, whisk together eggs and salt until frothy. Whisk in milk, followed by flour, until well combined. Cover and refrigerate batter at least 4 hours, and up to overnight.
• Preheat the oven: Preheat oven to 450°F with rack set in center of oven.
• Heat the drippings: Add beef drippings to reserved pan from Standing Rib Roast and transfer to oven. Heat until hot and sizzling, 4 to 6 minutes.
• Pour in the batter: Remove batter from refrigerator and stir. Slide out roasting pan just enough to add batter all at once; batter should be very liquid and spread on its own without tilting. Bake for 12 minutes.
• Bake until puffed: Reduce oven temperature to 350°F; rotate pan and continue baking until pudding is puffy and nicely browned, about 15 minutes more. Cut into small squares and serve immediately.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make Yorkshire pudding without beef drippings?

Yes, swap the 1/4 cup beef drippings for the same amount of vegetable oil or shortening. The pudding will still puff, but you lose that savory, roasted-meat flavor that makes traditional Yorkshire pudding special. Lard works as a closer substitute if you have it on hand.

How long should the batter rest before baking?

Four hours in the fridge is the minimum for good gluten development, and overnight is even better. The rested batter stretches more and puffs higher in the oven. If you skip the rest entirely, the pudding still works but comes out shorter and less chewy.

Can I bake Yorkshire pudding in a muffin tin instead of a roasting pan?

Grease a standard 12-cup muffin tin well, add about a teaspoon of oil or drippings to each cup, and heat in a 450 degree oven for 5 minutes. Pour the batter into each cup about two-thirds full. Individual puddings bake faster, around 20 minutes total at 450 degrees without the temperature drop.

How do I store and reheat leftover Yorkshire pudding?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet at 400 degrees for about 5 minutes until crisp again. The texture goes rubbery once frozen and thawed, so the fridge is the better option.

Why did my Yorkshire pudding not rise?

The most common cause is opening the oven door during baking, which lets steam escape and collapses the rise. The second is a pan that was not hot enough: your drippings should be visibly sizzling and smoking slightly before the batter goes in. Cold batter meeting cold fat produces flat, dense results every time.