• Nicole Kuhn

Yorkshire Pudding with Gravy

Yorkshire pudding is the perfect accompaniment to a variety of dishes. It is most often served alongside a roast or prime rib because they produce a lot of drippings during cooking, making it the perfect time to utilize the beef drippings for the Yorkshire puddings.

These fluffy, crispy puddings are perfect to eat alongside any dish or all on their own as a comforting treat!

 

YORKSHIRE PUDDING

 

TIME: 55 min. YIELD: 12 puddings

 

INGREDIENTS:

for the Yorkshire puddings:

  • 4 large eggs

  • 1 & 1/2 cups whole milk

  • 1/2 tsp. kosher salt

  • 1 & 1/4 cups AP flour

  • 4 tbsp. bacon grease (You can also use vegetable oil or beef drippings)

for the gravy:

  • 6 tbsp. butter

  • 1/4 cup AP flour

  • 1/2 tsp. garlic powder

  • 1/2 tsp. onion powder

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • 16 oz. beef stock

  • 1-2 cups beef drippings

INSTRUCTIONS:

  • In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and then place in the refrigerator for at least 30 minutes or until ready to use.

  • Preheat oven to 425°F.

  • Spoon 1 teaspoon of the oil or drippings into each round of a 12-hole Yorkshire pudding tray or muffin tray and then place them in the oven on the top shelf, until very hot, almost smoking.

  • Remove the batter from the fridge right before it is time to fill the tray. The key is to have fridge cold batter being poured into sizzling tins.

  • As soon as the oil in the tray is piping hot, remove it from the oven and quickly fill the rounds about three-fourths of the way full. The batter should sizzle as it comes into contact with the oil.

  • After filling, immediately place the tray back into the oven.


  • Bake the Yorkshire puddings for about 15 to 20 minutes, until they have risen, are golden brown, and crisp. Do not open the oven door until they have completed cooking or they run the risk of collapsing.

for the gravy:

  • Heat a saucepan over medium heat and add in the butter.

  • Once butter is melted add 1/2 tsp. garlic powder, 1/2 tsp. onion powder and whisk together.

  • Then whisk in 1/4 cup flour and whisk together until the rue becomes foamy and golden brown in color.

  • Whisk in beef stock and drippings and let simmer for a few minutes until desired consistency is reached.


  • Serve immediately topped with gravy and enjoy!

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