Yorkshire Pudding ~I bet most of you have made or eaten Yorkshire Pudding before. I never have. At least I don’t think I have. I always thought Yorkshire Pudding was a British type of pudding served at a holiday as a fancy dessert. Well now that I know the difference I say, move everybody! That gravy boat is MINE !
- 2 cups all-purpose flour
- 4 large eggs
- 3 cups whole milk
- 1 1/2 teaspoons coarse salt
- 1/8 teaspoon freshly ground pepper
- 4 tablespoons pan drippings reserved from Standing Rib Roast with Roasted Potatoes
- Whisk flour, eggs, 1 1/2 cups milk, salt, and pepper in a medium bowl. Let stand for 30 minutes.
- Preheat oven to 400 degrees. Whisk remaining milk into batter. (The batter should resemble heavy cream.) Pour 1 teaspoon drippings into each popover cup (1/2 teaspoon if using muffin tins), then place in oven for 2 minutes. Carefully pour batter into cups, filling each 1/3 full. Bake until puffed and golden brown, about 30 minutes. Serve immediately.
- Yorkshire puddings should never be served WITH anything except for gravy (and perhaps occasionally a sausage if you are making toad in the hole).
- Putting them on the plate with the roast is a bizarre southern aberration. They should be eaten before dinner, like a starter, with the gravy from the roast that follows.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.