This delicious Yorkshire pudding recipe from Martha Stewart is a classic, golden, and crispy delight—perfect for soaking up rich gravy. Made with simple ingredients like eggs, milk, and flour, it’s easy to prepare and pairs beautifully with roast beef.
Recipe Ingredients:
- 3 large eggs
- ½ teaspoon coarse salt
- 1 ½ cups whole milk
- 1 ⅓ cups all-purpose flour, sifted
- 1/4 cup reserved beef drippings (from Standing Rib Roast)
How To Make Yorkshire Pudding?
- Prepare 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 for at least 4 hours or overnight.
- Preheat the oven: Set the oven to 450°F / 230°C with the rack in the center.
- Heat the drippings: Add the beef drippings to the reserved roasting pan from the Standing Rib Roast and place in the oven until hot and sizzling, about 4 to 6 minutes.
- Stir the batter & add to the pan: Remove the batter from the fridge and stir gently. Slide out the roasting pan slightly and pour the batter in all at once—it should spread naturally without tilting the pan.
- Bake & adjust temperature: Bake for 12 minutes, then reduce the oven temperature to 350°F / 180°C. Rotate the pan and continue baking for another 15 minutes, until the pudding is puffy and golden brown.
- Serve immediately: Cut into squares and serve hot as a side to roast beef or with gravy.
Recipe Tips:
- Let the batter rest : Keep the batter in the fridge for at least 4 hours (or overnight). This helps create a light and airy texture when baking.
- Use very hot beef drippings : The fat should be smoking hot before adding the batter. This ensures the pudding rises well and gets crispy on the edges.
- Don’t open the oven early : Opening the oven door too soon can make the pudding collapse. Wait until it’s golden and fully set before checking.
- Pour the batter quickly : When adding the batter to the hot pan, do it all at once and avoid tilting or spreading it. Let it naturally settle.
- Serve immediately : Yorkshire pudding is best right out of the oven while it’s tall and crisp. It deflates over time, so enjoy it fresh!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Yorkshire pudding cool to room temperature. Store it in an airtight container or wrap it tightly in foil. Keep it in the fridge for up to 2 days.
- Freeze: Once cooled, place the puddings in a freezer-safe bag or container. Freeze for up to 1 month.
- Reheat: Set the air fryer to 350°F (175°C) and heat for 3-5 minutes until warm and crispy.
Nutrition Facts
- Calories: 130
- Total Fat: 2.5g
- Saturated Fat: 1g
- Cholesterol: 70mg
- Sodium: 320mg
- Potassium: Not specified
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 6g
Check out More Recipes:
Martha Stewart Yorkshire Pudding
Description
This delicious Yorkshire pudding recipe from Martha Stewart is a classic, golden, and crispy delight—perfect for soaking up rich gravy. Made with simple ingredients like eggs, milk, and flour, it’s easy to prepare and pairs beautifully with roast beef.
Ingredients
Instructions
- Prepare 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 for at least 4 hours or overnight.
- Preheat the oven: Set the oven to 450°F / 230°C with the rack in the center.
- Heat the drippings: Add the beef drippings to the reserved roasting pan from the Standing Rib Roast and place in the oven until hot and sizzling, about 4 to 6 minutes.
- Stir the batter & add to the pan: Remove the batter from the fridge and stir gently. Slide out the roasting pan slightly and pour the batter in all at once—it should spread naturally without tilting the pan.
- Bake & adjust temperature: Bake for 12 minutes, then reduce the oven temperature to 350°F / 180°C. Rotate the pan and continue baking for another 15 minutes, until the pudding is puffy and golden brown.
- Serve immediately: Cut into squares and serve hot as a side to roast beef or with gravy.
Notes
- Let the batter rest : Keep the batter in the fridge for at least 4 hours (or overnight). This helps create a light and airy texture when baking.
- Use very hot beef drippings : The fat should be smoking hot before adding the batter. This ensures the pudding rises well and gets crispy on the edges.
- Don’t open the oven early : Opening the oven door too soon can make the pudding collapse. Wait until it’s golden and fully set before checking.
- Pour the batter quickly : When adding the batter to the hot pan, do it all at once and avoid tilting or spreading it. Let it naturally settle.
- Serve immediately : Yorkshire pudding is best right out of the oven while it’s tall and crisp. It deflates over time, so enjoy it fresh!
Martha Stewart Yorkshire Pudding