Martha Stewarts Yorkshire Pudding

Martha Stewarts Yorkshire Pudding

Ready in 45 minutes

Try this Martha Stewarts Yorkshire Pudding recipe, or contribute your own. "Bake" and "Side Dish" are two of the tags cooks chose for Martha Stewarts Yorkshire Pudding.

"Amazing results...I had always made my Yorkshire Puddings right before putting in the oven. I was skeptical of mixing them, with a whisk and then leaving in the fridge. I have never had such large and fluffy Yorkshires. I filled almost to the top of the tins and when I looked in the oven ...wow! they were huge. It was very nice not to be running the mixer when we had company. We had a few left over and I stuck them in the oven warmed them up and they were great with the left over roast beef."

- palmergs

Top-ranked recipe named "Martha Stewarts Yorkshire Pudding"

4.8 avg, 5 review(s) 100% would make again

Ingredients

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2 cup Flour
1 teaspoon Salt
6 large Eggs
2 1/2 cup milk

Original recipe makes 8

Servings  

Preparation

1. Sift together flour and salt. Place in bowl; make a well, and place eggs in center. Slowly whisk eggs into flour mixture until a paste forms. Gradually whisk in 1/2 cup milk. Gradually whisk in remaining 2 cups milk. Cover with plastic; chill in the refrigerator at least 4 hours, or overnight.

2. When prime rib roast is finished, set oven at 425 degrees. When pan has been deglazed, pour 1/4 cup reserved pan drippings into roasting pan. Heat pan and drippings until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot pan. Cook until crisp and golden, 20 to 30 minutes. Serve warm with Prime Rib Roast.

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Calories Per Serving: 445 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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taniabean 8 months ago
Amazing results...I had always made my Yorkshire Puddings right before putting in the oven. I was skeptical of mixing them, with a whisk and then leaving in the fridge. I have never had such large and fluffy Yorkshires. I filled almost to the top of the tins and when I looked in the oven ...wow! they were huge. It was very nice not to be running the mixer when we had company. We had a few left over and I stuck them in the oven warmed them up and they were great with the left over roast beef.
palmergs 9 months ago
I reduced everything by a third because there was just the two of us, but it worked out pretty well. Cooked 20 minutes to rise and brown. No drippings were available because I was slow cooking roast. Used pre heated individual muffin tins with 1 Tsp veg oil in each
Modicum 3 years ago
They were tall and light with just enough crisp. A must have with roast and potatoes. Mine were done is 15 minutes.
Micktrent 3 years ago
[I made edits to this recipe.]
cleverkt 7 years ago
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