Yorkshire Pudding
Traditional Yorkshire pudding to serve with roast beef, batter of flour, salt, eggs, butter, milk, cooked in pan with roast drippings.
The texture of a Yorkshire pudding is nothing like a pudding in the modern sense of the word. Not a custard, it’s more like a cross between a soufflé and a cheese puff (without the cheese). The batter is like a very thin pancake batter, which you pour into a hot casserole dish over drippings from roast beef or prime rib. It then puffs up like a chef’s hat, only to collapse soon after you remove it from the oven.
Given that it’s loaded with beef drippings (read fat) or butter, or both, Yorkshire pudding is probably not the thing you want to eat regularly if you are watching your waistline. But for a once a year indulgence, served alongside a beef roast? Yummmmm.
Yorkshire pudding is traditionally made in one pan (even more traditionally in the pan catching the drippings from the roast above). You can also make a popover version with the same batter and drippings in a muffin tin or popover pan.
INGREDIENTS
METHODHIDE PHOTOS
For full instructions please see : www.simplyrecipes.com
The texture of a Yorkshire pudding is nothing like a pudding in the modern sense of the word. Not a custard, it’s more like a cross between a soufflé and a cheese puff (without the cheese). The batter is like a very thin pancake batter, which you pour into a hot casserole dish over drippings from roast beef or prime rib. It then puffs up like a chef’s hat, only to collapse soon after you remove it from the oven.
Given that it’s loaded with beef drippings (read fat) or butter, or both, Yorkshire pudding is probably not the thing you want to eat regularly if you are watching your waistline. But for a once a year indulgence, served alongside a beef roast? Yummmmm.
Yorkshire pudding is traditionally made in one pan (even more traditionally in the pan catching the drippings from the roast above). You can also make a popover version with the same batter and drippings in a muffin tin or popover pan.
INGREDIENTS
- 1 cup flour
- 1/2 teaspoon salt
- 1 cup milk
- 2 Tbsp melted butter
- 2 eggs, beaten*
- 2-4 Tbsp of roast drippings
- * If you double the recipe, add an extra egg to the batter.
METHODHIDE PHOTOS
- 1 Make batter: Whisk together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.
- 2 Preheat baking dish with drippings: Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
- For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.
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For full instructions please see : www.simplyrecipes.com
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