Classic Yorkshire Pudding Recipe: Crispy, Fluffy & Traditional

This Yorkshire pudding is the perfect companion for a prime rib dinner. It’s light, puffy, and baked to a golden crisp—think of it as a savory oven-puffed pancake that soaks up all the rich pan juices. If you have a cast-iron skillet, you’ll get the best rise and texture, so I strongly recommend using one. You can make a single large pudding or divide the batter into individual molds for an elegant presentation. While it pairs beautifully with prime rib, it also complements other beef roasts and hearty mains.

• 3/4 cup all-purpose flour
• 3/4 teaspoon salt
• 3 eggs
• 3/4 cup whole milk
• 1/3 cup pan drippings from prime rib*

Instructions

1. Preheat the oven to 450°F. Pour the pan drippings or chosen fat into an 8- or 10-inch cast-iron skillet—either works; the smaller skillet yields a taller rise. Place the skillet in the oven and preheat it for at least 15 minutes so the fat is very hot.
2. Whisk the flour and salt together in a bowl. Add the eggs and milk, and beat until the batter is smooth and lump-free, taking care not to overmix. Remove the hot skillet from the oven and carefully pour in the batter. Return the skillet to the oven and bake 20 to 25 minutes, until the pudding is puffed, golden, and set. Do not open the oven while it’s rising.

*If you don’t have pan drippings from prime rib, substitute beef tallow or rendered beef fat. Bacon fat also works but will change the flavor slightly. Use about 1/3 cup for an 8- to 10-inch skillet; if you use a larger skillet, you may need up to 1/2 cup. Most of the fat remains in the pan after baking, so this amount is fine for flavor and browning.