CookingAmish CookingThe BEST Old-Fashioned Yorkshire Pudding — Tall, Crispy & Golden Every Time!

The BEST Old-Fashioned Yorkshire Pudding — Tall, Crispy & Golden Every Time!

Long-form19:19

Published Oct 8, 2026, 12:13 PM · 6d ago

Amish Cooking
Amish Cooking
51.4K subscribers · median 1.5K views
Views
1,203
+0 views/hour
Likes
56
4.7% of views
Comments
3
0.25% of views

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Avg views / day
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Rank in channel
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Engagement
4.9%
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Description

🔗 Save $6,000 A Year with My Complete Amish Home-Saving Method I teach: https://eliasyoder.com Let me show you today the grand old companion to a roast beef, a proper Yorkshire pudding, those tall, puffed, crisp, hollow golden cups baked up light as air in the hot beef drippings, waiting to be filled with a ladle of gravy. There is hardly a finer thing to set beside a slice of rosy roast beef, and I will show you the true way with all its secrets. Now, I will be honest with you, the same as always. This is not a Pennsylvania Dutch dish. It is English, through and through, and it belongs to the roast beef tradition of the English-speaking peoples. I make it, and gladly, because when you roast a beef you are left with a pan of good drippings it would be a sin to waste, and the old English folk found the most wonderful use for them there ever was. A good thing is a good thing, wherever it comes from. And here is the wonder of it. A Yorkshire pudding is made of nothing, three things you already have and the drippings you were going to throw away. From a few pennies worth of plain things you make a grand dish that stretches a roast and sops up the gravy. That is thrift of the finest kind. INGREDIENTS (makes about 12) 3 to 4 eggs Equal measure of all-purpose flour (plain flour, NO rising agent), about 1 to 1 1/4 cups Equal measure of milk, about 1 to 1 1/4 cups 1/2 teaspoon salt Beef drippings (or other high-smoke-point fat), about 1 teaspoon per cup of the tin Here is what you will learn: ✔ Why it is the method, not the recipe, that makes or breaks it ✔ The even-measure batter that never fails, whatever the size of your eggs ✔ Why it MUST be plain flour (self-rising gives you muffins, not puddings) ✔ Why you rest the batter hours ahead for a higher, deeper rise ✔ The number one secret, the fat must be SMOKING hot before the batter goes in ✔ Why you work fast and keep the oven door shut ✔ The two-step heat (high for the rise, lower to finish for color) ✔ What is ac
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yorkshire puddingyorkshire puddingsyorkshire pudding recipehow to make yorkshire puddingsunday roastsunday dinnerroast beefbeef drippingssunday roast beefperfect yorkshire puddingcrispy yorkshire puddingbritish foodbritish recipesfrom scratchscratch cooking

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