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Yorkshire Pudding
Serves 6
Yorkshire Pudding is the traditional accompaniment to Roast Beef. It’s an English dish that actually has no resemblance to any pudding that we are familiar with. It’s a puffy quick bread made with milk, flour and eggs, and is served with the au jus from the meat. It can be made in a large 8x8” pan and served in squares, or in muffin tins for individual servings. Traditionally, the Yorkshire Pudding is made with the beef drippings, sometimes even right in the pan that the roast was cooked in, but to save on calories, you can simply use pans sprayed with non-stick spray.
Yorkshire Pudding can take the place of any starch in the meal. It puffs up dramatically in the oven, but like a souffle, will deflate quickly. No matter, it’s delicious any way!
Make sure ingredients are all at room temperature.
1 cup flour
1 teaspoon salt
1 cup milk
2 eggs
¼ cup hot beef drippings or melted butter
(use cooking spray instead if desired)
Herbs such as rosemary, thyme, chives, etc. may be added to the batter. Start with ½ teaspoon, or to taste.
In a bowl or food processor, combine flour and salt. Add the milk, and process until well mixed, or beat well, if making by hand. Beat in eggs, one at a time.
Refrigerate the batter at least 30 minutes, and up to 3 hours.
Preheat oven to 400° F.
Pour the beef drippings or butter, if used, into an ovenproof 8x8’ pan, or distribute evenly into 6 muffin tins. Non-stick cooking spray may be used instead.
Bring the batter up to room temperature and beat again.
Pour the batter into the pans and put directly into the hot oven. Bake the Yorkshire Pudding 20 minutes. Reduce heat to 350° F. and continue cooking 10-15 minutes longer, until browned. Serve immediately.
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