Yorkshire Pudding RecipeTry this Yorkshire pudding recipe the next time you make roast beef or standing rib roast. Using the beef drippings from the roast to bake the pudding is traditional and enhances the flavor much more than vegetable oil or lard. If you've never tried Yorkshire pudding, don't be fooled by the name. It's savory not sweet. A traditional English recipe, it really is more like a popover or a souffle. And like a popover or souffle, it's best served fresh from the oven, warm, puffy, golden and delicious. For Yorkshire pudding, you will need: 2 cups all-purpose flour 1 teaspoon coarse salt Freshly ground pepper 4 large eggs 3 to 3 1/2 cups whole milk 6 to 8 tablespoons beef drippings from roasting pan (or vegetable oil, or lard)
In a large bowl, combine flour, salt, and pepper. Make a well in the center, and add eggs and one-quarter of the milk. Using a whisk, combine eggs and milk, then incorporate flour; begin with the inner rim of the well. Continue whisking until a smooth, stiff batter forms. Stir in half of the remaining milk. Cover with plastic wrap and let stand at room temperature for 30 minutes. Heat oven to 400° . Place 12 3/4-cup capacity muffin tins in oven until very hot, about 5 minutes. Stir enough of the remaining milk into the batter until it is the consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings into each muffin tin. Pour batter in the muffin tins, filling them about one-third full; the batter should sizzle in the hot drippings. Return to oven and bake until puffed, browned, and crisp, 25 to 30 minutes. Although Yorkshire pudding is best served fresh from the oven, it can be kept warm in a low oven for about 15 minutes. This recipe for Yorkshire pudding makes 12 servings
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