Yorkshire Pudding
Traditionally served with rib-roast meals since the roast itself renders lots of beef drippings from cooking - a key ingredient! It makes for a very nice accompaniment to a special holiday meal; however it can be made throughout the year using other drip substitutes or fat. This recipe (for ~8) utilizes the warm batter method for consistent height and texture, with crisper puddings and a hollow core.
Yorkshire Pudding
Traditionally served with rib-roast meals since the roast itself renders lots of beef drippings from cooking - a key ingredient! It makes for a very nice accompaniment to a special holiday meal; however it can be made throughout the year using other drip substitutes or fat. This recipe (for ~8) utilizes the warm batter method for consistent height and texture, with crisper puddings and a hollow core.
Cooking Instructions
- 1
Combine sifted flour, milk, eggs, water, and salt in a medium bowl and whisk until smooth. Let batter rest at room temperature for at least 30 minutes minimum or longer.
- 2
Heat oven 425˚ (220°C) with one rack placed in the middle.
- 3
Add a few tablespoon of beef drippings, lightly mix, and then transfer to a container with a pouring spout; like a large measuring cup.
- 4
Spoon (~2 Tbs.) beef-fat drippings into each well of the muffin tin. Heat the full tin in the hot oven for at least 5-8 minutes. Carefully remove the hot tin and place it atop a baking sheet on the stove.
- 5
Pour the batter into the wells filling the cups 1/2 or 3/4 full. Immediately return the baking sheet (with muffin tin) to the oven and back for 18-20 minutes. Do not open the oven door during this time period!
- 6
When the bake time is complete, remove from oven. Allow to cool slightly then place them in a bread basket with a cloth napkin to cover. Serve very warm with the rib roast or any hearty meal.
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