Yorkshire Pudding

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m

Beat all ingredients together into a thin batter. Cover and let rest at room temperature for 30 minutes.

Preheat the oven to 400 degrees. Place a dollop (a full teaspoon or so) of tallow in each individual muffin tin. You can also bake the Pudding in a large dish–in that case, you need to place several dollops all over the dish. Place empty muffin pan into the oven for 10 minutes, or until the butter is melted and the pan is very hot. Remove the pan and swirl the melted butter a bit so it coats the sides of each muffin cup.

Pour the batter into each muffin cup on top of the melted butter–you want it to sizzle! Do not…I reapeat, DO NOT…put too much batter in each of the muffin cups. This stuff puffs up a LOT…so fill them about 1/4 full.

Bake for 15 minutes, or until the tops are puffy and brown. Tear open to expose the hot, buttery inside and top with roast beef (or turkey) and gravy!



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    Recipe Comments

    Comments (3)

    1. posted by Sue on November 19, 2012

      I’m an English girl and roast beef, yorkshire pud, horseradish sauce and homemade gravy is just about my favourite meal. Yorkshire puds made with gluten free flour just don’t work as they’re too stodgy but if these rise like my mum’s do and are light and crispy, I will love you forever!

    2. posted by julie on November 23, 2012

      I have to say, you saved our Thanksgiving dinner. Or at least Night Two of it :-). First night my husband made Yorkshires with a wheat free flour mixture, and as much as we tried to convince ourselves they were “perfectly fine”, they really weren’t. I just happened upon your recipe when perusing fast paleo – not even looking for it. So, we tried it without too much hope. THEY WERE FABULOUS! Puffy, light, fluffy, perfect gravy receptors. Seriously, we were jumping up and down (lightly) when we saw how high they were rising. Thank you a million – I would gold-plate this recipe if I could still read it afterwards!

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