Wednesday, January 18, 2006

Yorkshire Pudding

Last night I cooked prime rib for the first time (pictures and recipe coming very soon) and a very traditional side dish to prime rib is Yorkshire Pudding. This isn't really a pudding but a souffle-like pastry that was originally cooked in a tin under the rotating spit. By cooking it this way the juices from the meat dripped on to it, giving a delicious flavor. You can use prime rib or roast beef drippings, melted lard or even bacon drippings in this recipe. I'm sure you can use olive oil too, but it will not give it that authentic Yorkshire taste!

INGREDIENTS (serves 6 to 8)

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 6 large eggs
  • 2 1/2 cups milk
  • 1/4 to 1/2 cup pan drippings from Prime Rib, Roast Beef or bacon or melted lard
  1. Preheat oven to 425 F.
  2. Sift together flour and salt; set aside. In a medium bowl, whisk together eggs and milk. Add flour mixture, and whisk until combined. Cover with plastic; chill in the refrigerator for at least 4 hours, or overnight.
  3. In a baking pan pour reserved pan drippings. Heat pan and drippings on top of the stove until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot roasting pan. Note: You can also make this into individual Yorkshire puddings by baking them in pop-over pans or muffin tins. Simply pour pan drippings into each tin, then the batter and bake for 10 to 15 minutes for individual pudding.
  4. Bake until crisp and golden, 30 to 40 minutes. Serve warm with prime rib.

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