Marry This Pioneer Woman Yorkshire Pudding Recipe is a puffed and golden recipe, which is made with half-and-half and beef drippings. It’s the perfect side dish, ready in about 33 minutes.
Jump to RecipePioneer Woman Yorkshire Pudding Recipe Ingredients
- 1 cup half-and-half (240 ml)
- 5 large eggs
- 1 cup all-purpose flour (120 grams)
- 2 teaspoons kosher salt
- Beef drippings or vegetable oil, for the muffin pan
How To Make Pioneer Woman Yorkshire Pudding
- Prep the oven and batter: Preheat your oven to 450°F (232°C). In a large bowl, whisk together the half-and-half and eggs. Sift the flour and salt directly into the bowl, then whisk until the batter is smooth and free of lumps. Let the batter rest for 10-15 minutes.
- Heat the pan and drippings: Pour about 1/2 teaspoon of beef drippings or vegetable oil into each cup of a 12-cup muffin pan. Place the pan in the preheated oven for 2-3 minutes, until the drippings are very hot and shimmering.
- Fill the pan: Carefully remove the hot pan from the oven. Working quickly, pour the batter into each cup, filling them about halfway to three-quarters full.
- Bake and serve: Immediately return the pan to the oven. Bake for 13-14 minutes, without opening the oven door, until the Yorkshire puddings are dramatically puffed up and deep golden brown. Serve immediately.
Recipe Tips
- How do I get my Yorkshire puddings to rise so high? The secret is the temperature contrast. Make sure your batter is at room temperature and the fat in the muffin pan is screaming hot. This shock of heat is what makes them puff up dramatically.
- Why did my puddings deflate? The most common reason for deflated Yorkshire puddings is opening the oven door during baking. The rush of cold air causes them to collapse. Keep the door closed until they are fully risen and golden brown.
- What’s the secret to a crispy edge? Preheating the pan with the fat is a non-negotiable step. When the cold batter hits the hot fat, it immediately starts to fry, creating that signature crispy, golden exterior.
- Should I let the batter rest? Yes. Letting the batter rest for at least 10 minutes allows the flour to fully absorb the liquid, which helps create a lighter, fluffier, and more tender pudding.
What To Serve With Yorkshire Pudding
Yorkshire pudding is the quintessential side dish for a classic British-style roast dinner. It’s best served with:
- Roast beef
- Plenty of rich gravy
- Roasted potatoes and root vegetables
- Creamed horseradish sauce
How To Store Yorkshire Pudding
Refrigerate: Yorkshire puddings are best eaten fresh from the oven. If you have leftovers, they can be stored in an airtight container at room temperature for a day or in the refrigerator for up to 2 days. Reheat: To bring back some of their crispiness, reheat them in a 400°F (200°C) oven for a few minutes until hot and re-crisped.
Yorkshire Pudding Nutrition Facts
- Calories: 88 kcal
- Carbohydrates: 7g
- Protein: 4g
- Fat: 5g
- Saturated Fat: 2g
- Sodium: 350mg
Nutrition information is estimated per pudding and may vary based on ingredients and cooking methods used.
FAQs
What are beef drippings and can I substitute them?
Beef drippings are the rendered fat and juices left in the pan after cooking a roast beef. They provide the most traditional and savory flavor. If you don’t have them, vegetable oil, shortening, or lard are excellent substitutes.
Can I use milk instead of half-and-half?
Yes, you can use whole milk. The resulting puddings will be slightly less rich and tender, but still delicious.
Can I make the batter ahead of time?
Yes, you can make the batter up to 24 hours in advance. Keep it covered in the refrigerator. Just be sure to let it come to room temperature and give it a good whisk before using.
Try More Recipes:
- Pioneer Woman Lemon Rice Pudding Recipe
- Pioneer Woman Banana Pudding Recipe
- Pioneer Woman Bartlesville Cream Pie Recipe
Pioneer Woman Yorkshire Pudding Recipe
Course: Side DishCuisine: BritishDifficulty: Easy12
servings10
minutes13
minutes88
kcalClassic, light, and airy Yorkshire puddings that puff up to golden perfection with a crispy exterior and a tender, custardy inside.
Ingredients
1 cup half-and-half
5 large eggs
1 cup all-purpose flour
2 tsp kosher salt
Beef drippings or vegetable oil
Directions
- Preheat oven to 450°F (232°C).
- Whisk together half-and-half and eggs. Sift in flour and salt and whisk until smooth. Let batter rest for 10 minutes.
- Add 1/2 tsp of beef drippings or oil to each cup of a 12-cup muffin pan. Heat in the oven for 3 minutes until very hot.
- Quickly and carefully pour the batter into the hot pan, filling each cup about halfway.
- Bake for 13-14 minutes without opening the oven, until puffed and golden brown.
- Serve immediately.
Notes
- Using room temperature eggs and half-and-half helps the puddings rise.
- The most crucial step for a good rise is pouring the batter into very hot fat.
- Do not open the oven door while baking, as this will cause the puddings to collapse.
- Yorkshire puddings are best served hot, straight from the oven.
