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individual yorkshire pudding in a serving basket

Individual Yorkshire Pudding

In my opinion you can’t serve standing rib roast without Yorkshire pudding. The crispy, crunchy, baked pudding is essential for soaking up delicious pan drippings from the roast.
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Ingredients
  

  • ¼ cup Roast Beef Dripping, or Vegetable Oil
  • 3 Eggs
  • 1¼ cup Milk
  • 1¼ cup Flour
  • ½ tsp Salt
  • ¼ tsp Pepper

Instructions
 

  • Preheat oven to 400º F.
  • Place about a teaspoon of roast dripping in each of 12 muffin cups or popover tins. Place the pan in the oven for 5-7 minutes, or until smoking hot.
    putting oil in the baking tin
  • While the pan is heating, in a large bowl, whisk together eggs, and milk until well blended.
    whisked wet ingredients
  • Add the flour, salt and pepper. Stir until combined and all the lumps are gone.
    adding dry ingredients to the egg and milk mixture
  • Pour about ¼ cup into each muffin cup/popover cup and bake 20-25 minutes until puffed and golden. Do not open the door.
    adding pudding mixture to the baking tins
  • Remove from the oven, place on platter or basket and serve immediately.
    removing the finished puddings from the baking tin and placing into a serving basket

Notes

TIPS & TRICKS
– The batter can be made several hours in advance, either leave it on your counter, or if you place in fridge allow it to come up to room temperature before cooking.
– The pudding will puff up but deflate quickly (like a soufflé) so cook them at the last moment.