Yorkshire pudding is not a custard but more like a cross between a soufflé and a cheese puff (without the cheese). The batter is a very thin pancake batter, which you pour into a hot casserole dish over drippings from roast beef or prime rib. It then puffs up like a chef's hat, only to collapse soon after you remove it from the oven. Yorkshire pudding is traditionally made in one pan (even more traditionally in the pan catching the drippings from the roast above). You can also make a popover version with the same batter and drippings in a muffin tin.Ingredients:
1 cup flour
1/2 teaspoon salt
1 cup milk
2 Tbsp melted butter
2 eggs, beaten*
2-4 Tbsp of roast drippings
* If you double the recipe, only add an extra egg to the batter.
Directions:
1) Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter and eggs then beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour. 2) Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes. For a popover version you can use a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes. 3) Once the pan is hot carefully pour the batter into the pan (or the wells of the muffin pan, filling just 1/3 full). Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
Now slice the roast beef and experience deliciousness!
~ Chef ~
