Yorkshire Pudding with Roast Beef

There’s no shortcut to a proper Yorkshire pudding, and there shouldn’t be.

This classic British recipe does it right: roast beef drippings sizzle in the pan, the simple egg batter hits that hot fat, and the whole thing puffs up into a golden, crispy-edged pillow with a custardy center.

It’s the kind of dish that turns a Sunday roast into an event.

The rump roast goes in first, low and steady, while you whip up the batter and let it rest.

Then the drippings do all the heavy lifting for the pudding.

Pro Tips

• Beat the batter for a full 2 minutes to develop gluten, which is what gives Yorkshire pudding its signature rise
• The drippings must be smoking hot before you pour the batter in, or you won’t get that dramatic puff
• Never open the oven door while the pudding bakes, as the rush of cool air will cause it to collapse
• Let the batter rest at room temperature for 30 minutes before baking for an even better rise