Yorkshire Pudding

iPhone photo by Peter Tooker

As the holidays approach, it seems everyone is practicing for the family holiday. The question is whether to cook traditional turkey or to do something different like a ham or perhaps a roast of beef. Being no different, we've been practicing too, this week with an Herb Roasted Turkey Breast (more on that later) and last week a roast of beef. The true benefit of the latter in my estimation is the ability to make Yorkshire Pudding from the drippings. 

Yorkshire Pudding, a crisp, light, roasted bread laced with the flavor of the roasted beef. My mouth is watering just writing about it. Generally, Yorkshire Pudding is made with the drippings of beef, but Peter and I have even been known to make it with the drippings from a roast leg of lamb ... yum! Many will make individual puddings, in muffin tins, but I've always made one large pudding in a roasting pan and then sliced it in to large squares. It's indescribably delicious either way.

Old Fashioned Yorkshire Pudding
(6 servings)

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup milk
1/4 cup cold water
2 eggs, lightly beaten
3 tablespoons melted roast beef drippings
==================================

• Preheat oven to 500℉.
• Mix flour and salt in a small bowl, add milk, a little at a time, beating with an electric mixer until smooth. Add water and eggs and beat until bubbly. Cover loosely and let stand in a cool place (not the refrigerator) about 1/2 an hour.
• Pour 3 tablespoons of melted roast been drippings into a 13" x 9" x 2" roasting pan and heat in the oven 2 minutes.
• Meanwhile beat batter until bubbles appear.
• Pour batter into the pan and bake 10 minutes, reduce heat to 450℉, and bake 12-15 minutes longer until well browned and crisp.
• Cut unto large squares and serve immediately.

 

Comments

[frannie]

thank you!
i hope peter and you have a great thanksgiving too.

[Claudia]

You are so right Frannie. Happy Thanksgiving.

[cousin Frannie]

a real ward/wells tradition!