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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Yorkshire Pudding

This recipe gives you all the flavors that your Prime Rib is being cooked in, thereby fully complimenting your dinner. Don't be afraid to use the same recipe when roasting pork as well. Why nobody marries pork and Yorkshire Pudding, I will never know.


For 4 people


  • 1/2 cup(s) beef roast drippings
  • 4 eggs
  • 1 3/4 cup(s) milk
  • 1 3/4 cup(s) flour
  • 1/2 teaspoon(s) salt

Yorkshire Pudding Directions

  1. Preheat the oven to 400 degrees F. Grease 6 cups of the muffin tin with a teaspoon of the dripping fat. Place the muffin tin in the oven to get very hot.
  2. In a bowl, whisk the eggs until frothy. Whisk in the milk and remaining drippings.
  3. In another bowl, combine the flour and salt together. Whisk the egg mixture into the flour mixture and mix very well. I like using a food processor or blender for this part because you want your batter completely lump free.
  4. Carefully remove muffin tin from oven and pour the batter into the prepared muffin cups halfway full.
  5. Bake the pudding for about 40-45 minutes, undisturbed, or until fully risen and dark brown with a very crisp crust. Remove from the oven and serve hot. If there are any dripping left in your pan of Roasted Prime Rib, serve it in a bowl so that people can drizzle the hot pan juices over the Yorkshire Pudding.