Classic Yorkshire Puddings with Beef Drippings

Quick Recipe Version (TL;DR)

• Yield: 12 Yorkshire puddings
• Prep Time: 40 minutes (includes 30 minutes resting)
• Cook Time: 18–20 minutes
• Total Time: 1 hour

Quick Ingredients

• 3 large eggs (about 150 g), room temperature
• 1 cup whole milk (240 ml), room temperature
• 1 cup all-purpose flour (120 g)
• 1/2 tsp kosher salt
• 4 tbsp beef drippings or beef tallow (60 ml), divided
• To serve: 1–1 1/2 cups warm prime rib jus; 2–4 tsp prepared horseradish

Do This

• 1. Whisk eggs and milk until foamy; whisk in flour and salt until smooth. Rest 30 minutes.
• 2. Heat oven to 450°F (232°C) with a 12-cup metal muffin tin inside for 10 minutes.
• 3. Divide beef drippings: 1 tsp per well. Return tin to oven until the fat is shimmering and just smoking, 5–7 minutes.
• 4. Whisk batter briefly; pour into sizzling wells, filling each 1/2 to 2/3 full.
• 5. Bake 18–20 minutes at 450°F until tall, deeply golden, and crisp. Do not open the oven for the first 15 minutes.
• 6. Serve immediately with warm jus and a dab of horseradish. Pierce bottoms to vent steam if needed for extra crispness.

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Why You’ll Love This Recipe

• Real beef drippings give classic roast-beef flavor and gorgeous color.
• Reliable ratio and a brief rest deliver towering, airy puds with crisp edges.
• Quick to mix, make-ahead friendly batter, and perfect with prime rib jus.
• Simple ingredients, spectacular results—great for holidays or Sunday supper.

Grocery List

• Produce: Fresh chives (optional garnish)
• Dairy: Whole milk; Large eggs
• Pantry: All-purpose flour; Kosher salt; Beef drippings or beef tallow; Prepared horseradish; Beef jus or stock (if not using pan juices)

Full Ingredients

For the Yorkshire Batter

• 3 large eggs (about 150 g), room temperature
• 1 cup whole milk (240 ml), room temperature
• 1 cup all-purpose flour (120 g)
• 1/2 tsp kosher salt

For the Pan

• 4 tbsp beef drippings or beef tallow (60 ml), divided (about 1 tsp per muffin well)

To Serve (Optional but Highly Recommended)

• 1–1 1/2 cups warm prime rib jus or beef gravy
• 2–4 tsp prepared horseradish (or horseradish cream)
• Finely snipped chives or flaky sea salt, to finish (optional)

Step-by-Step Instructions

Step 1: Make a smooth batter

In a medium bowl or liquid measuring jug, vigorously whisk the eggs and milk until lightly foamy—15 to 20 seconds. Add the flour and salt, then whisk just until smooth with no dry streaks. A few tiny bubbles are fine. For ultra-smooth batter, you can blend briefly with an immersion blender.

Step 2: Rest the batter (30 minutes to 24 hours)

Let the batter rest at room temperature for at least 30 minutes to relax the gluten and hydrate the flour. For best height and flavor, cover and refrigerate for up to 24 hours; bring back to room temperature for 20–30 minutes before baking. Stir gently before using to reincorporate any separation.

Step 3: Preheat the oven and heat the tin

Place a 12-cup metal muffin tin on the middle rack of the oven. Heat the oven to 450°F (232°C). Let the empty tin preheat for 10 minutes so it’s blazing hot—this is key to the dramatic rise.

Step 4: Add drippings and get them smoking-hot

Carefully remove the hot tin. Divide the beef drippings, adding 1 teaspoon to each well. Return the tin to the oven for 5–7 minutes, until the fat is shimmering and just beginning to smoke. Hot fat = instant sizzle and lift.

Step 5: Fill and bake without peeking

Whisk the rested batter briefly. Working swiftly, pull the tin from the oven and pour batter into each well, filling 1/2 to 2/3 full. You should hear a lively sizzle as batter hits the fat.

Return to the oven and bake at 450°F (232°C) for 18–20 minutes, until the puddings are deeply golden, tall, and crisp around the edges. Do not open the oven door for the first 15 minutes—this can collapse the rise. If using a convection oven, bake at 425°F (218°C) for 17–19 minutes.

Step 6: Serve immediately with jus and horseradish

Transfer the Yorkshire puddings to a platter. If you like them extra crisp, pierce the bottoms with a skewer to vent steam. Serve at once with warm prime rib jus and a dab of prepared horseradish. A sprinkle of chives or flaky salt adds a restaurant finish.

Pro Tips

• Room-temperature eggs and milk help the batter rise taller and more evenly.
• Resting the batter for 30–60 minutes (or overnight) improves both height and texture.
• Preheat the tin and fat until very hot; the batter should sizzle loudly on contact.
• Resist opening the oven early—wait at least 15 minutes to preserve lift.
• For extra crunch, bake on a preheated sheet pan or pizza stone to boost bottom heat.

Variations

• Giant Skillet Yorkshire: Use a 10-inch cast-iron skillet with 2 tbsp drippings. Bake at 450°F (232°C) for 20–25 minutes until inflated and mahogany brown.
• Herb & Pepper: Whisk 1 tsp finely chopped rosemary or thyme and 1/2 tsp freshly ground black pepper into the batter.
• No Drippings? Use 1 tsp neutral oil (avocado or vegetable) per well plus a small dab of beef tallow for flavor if available.

Storage & Make-Ahead

Batter: Make up to 24 hours ahead and refrigerate; bring to room temp before baking. Baked puddings: Best served immediately, but they keep at room temperature up to 4 hours. Re-crisp at 400°F (204°C) for 5–7 minutes. To freeze, cool completely, freeze in a single layer, then store in a freezer bag for up to 3 months; reheat from frozen at 400°F (204°C) for 8–10 minutes.

Nutrition (per serving)

Approximate per pudding (1 of 12): 110 calories; 7 g fat; 8 g carbohydrates; 3 g protein; 140 mg sodium. Values will vary with the amount of drippings and accompaniments.