Yorkshire Pudding

Christmas Eve in our family meant a very traditional dinner at my husband Steve’s parent’s house. Prime Rib Roast, green beans, roasted potatoes - and Yorkshire Pudding. The Yorkshire was always the “piece de resistance” - and intimidating. I would help Steve’s mom and try to learn the steps, which are very calculated. A few years ago, she bequeathed to me the “Yorkshire pans” and the recipe; now the tradition is mine.

You really need pan drippings from the roast beef to make authentic Yorkshire, which means you also have to make a Rib Roast! We once tried it using oil, and it is just not the same.

Making successful Yorkshire is all about the timing. I plan backwards from the time dinner will be served and make notes, with the time, for each step. (This actually works very well for a lot of dinners!) The Yorkshire should go into the oven when the roast comes out of the oven to rest, before carving - you can start there.

You will need large capacity muffin tins, and a 4 cup glass measuring cup works best for the batter - if it has a plastic lid, even better! Read through the recipe well and follow the steps carefully.

November 12, 2019

Ingredients

SERVINGS: Servings

2 cups all-purpose flour
1 tsp coarse salt
Freshly ground pepper
4 large eggs
3 to 3 ½ cups whole milk
6 to 8 Tbls drippings from roasting pan

Preparation

In the 4 cup glass measuring cup, combine flour, salt and pepper. Make a well in the center, and add eggs and ¾ cup of the milk. Using a whisk, combine the eggs and milk, then incorporate the flour; begin with the inner rim of the well. Continue whisking until a smooth, stiff batter forms. Stir in 1 ¼ cup of the remaining milk. Cover with plastic wrap, or a lid, and let stand at room temperature for 30 minutes. Heat oven to 400 degrees. Place 12 ¾ cup capacity muffin tins in the oven until very hot, about 5 minutes.

Stir enough of the remaining milk into the batter until it is the consistency of heavy cream – about 1 ¼ cups. Using a baster, transfer 1-2 teaspoons of the pan drippings from the roast into each hot muffin tin. Pour the batter in the muffin tins, filling them about 1/3 full; the batter should sizzle in the hot drippings. Return the muffin tins to the oven and bake until puffed, browned and crisp (25-30 minutes).

Yorkshire pudding is best served fresh from the oven, but it can be kept warm in a low oven for about 15 minutes.

Steve’s mom still makes gravy from the pan drippings - I have not mastered gravy making yet! Yorkshire pudding is extra delicious served with gravy, and of course a Prime Rib Roast!