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 !
I always thought Yorkshire Pudding was a British type of pudding served at a holiday as a fancy dessert but now I know better.
- 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.