Yorkshire pudding recipe 19 August 2007, 14:39

By request, here is a recipe I haven’t used yet. I haven’t made Yorkshire puddings, but have had them at D&K’s place with a bison roast. They’re a great accompaniment to meats and gravy! I have made popovers though.

Yorkshire puddings

From The Easy Gourmet Vol. 1: Entrées: The Main Event

This recipe is part of a recipe for prime rib roast. It says to bake the Yorkshire puddings while you are resting (and carving) your roast.

You are to “skim off the fat for the Yorkshire puddings” after taking the roast out of the oven, using the fat to grease your muffin/Yorkshire pudding pan. You do have some time, as your mixture should be at room temperature.

Ingredients

1 cup / 250 ml milk, at room temperature
1 cup / 250 ml all-purpose flour
3 large eggs, at room temperature
1 pinch salt
fat from the roast or butter or shortening for greasing pan

Method

  1. In a medium bowl, beat together the milk, flour, eggs and salt. Set aside until it reaches room temperature.
  2. Heat the oven to 450F (230C). Generously grease 12 medium muffin cups or one 8-inch (20 cm) pan with 2 inch (5 cm) sides. Place the pan in the oven to heat.
  3. Pour the batter into the hot pan. Bake until well puffed and very dark golden brown, 15-20 minutes. Serve immediately.
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