Cook the Book – Yorkshire Pudding

Yorkshire Pudding

This is a classic that I often serve with Riggin Roast Beef .

1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 eggs
1 1/2 to 1 3/4cups milk

Drippings from roast beef  (you can substitute olive oil or bacon fat). Preheat oven to 350°. Sift the dry ingredients into a bowl. Make a well in the center; stir in the eggs, then add the milk and stir, gradually incorporating the flour until you reach the sides of the bowl. Cover and refrigerate 30 minutes.

Meanwhile, heat a 9-inch cast iron skillet or muffin tins in the oven until the pan (or muffin tins) are very hot. Add drippings to the pan and immediately pour in the batter. Bake uncovered, approximately 25-30 minutes.  The pudding is done when it’s puffy, golden brown and crispy. Serve immediately (or keep in a warm oven for up to 15 minutes).

Serves 6-8 or makes 12 muffins

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