Yorkshire Pudding

Name: Yorkshire Pudding
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup (~120 g) all-purpose sifted flour; 3/4 cup (~185 g) whole milk; 3 eggs beaten; 2 Tbs. water; Pinch salt; 1/2 cup (~120 ml) beef fat drippings

Rick M @RickM_PTC

PTC, GA.

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.

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Ingredients

20 min

8 servings

1 cup(~120 g) all-purpose sifted flour
3/4 cup(~185 g) whole milk
3eggs beaten
2 Tbs.water
Pinchsalt
1/2 cup(~120 ml) beef fat drippings

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Steps

20 min

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 and preferably overnight in refrigerator.
2

Heat oven 425˚ (220°C) with one rack placed in the middle.
3

Add a few tablespoon of beef drippings to batter, 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 upon a cutting board.
5

Pour the batter into the wells filling the cups 1/2 or 3/4 full. Immediately return the tin to the oven and bake 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.