How to Make Traditional Yorkshire Pudding With or Without Roast Beef

Yorkshire pudding is the traditional British accompaniment to roast beef and is a popular dish for Christmas dinners. For the best flavor, Yorkshire pudding is usually made with drippings from the meat. It can also be made with lard, butter or vegetable shortening.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 eggs
• 1 cup milk
• 1/2 tsp. salt
• 1 cup all purpose flour
• 1/4 cup unsalted butter, melted, or vegetable oil

Making Yorkshire Pudding with Roast Beef

1. About 1 1/2 hours before the roast is done, make the pudding batter. In a large mixing bowl, or the workbowl of your standing electric mixer, beat the eggs until light and fuffy. While beating, add the milk. Whisk in the salt and flour by hand. Cover and refrigerate the batter at least 1 hour.

2. When the roast is done, remove it from the oven. Transfer the meat to a carving board and pour all of the drippings into a heat-resistant bowl. Return about 1/4 cup drippings to the roasting pan; it will form a layer about about 1/8-inch thick. Put the roasting pan back into the hot oven and bring it to 425 degrees F.

3. Remove the batter from the refrigerator, stir gently, then pour it immediately into the hot roasting pan. Bake for 10 minutes at 425 degrees F, then reduce the temperature to 350 degrees F and bake another 20 to 25 minutes, until the pudding is golden and puffed up high.

4. Remove the pudding from the oven, cut it into 6 or more pieces and serve immediately, alongside the roast and topped with plenty of gravy.

Yorkshire Pudding Without Meat Drippings

5. In a large mixing bowl, or the workbowl of your standing electric mixer, beat the eggs until light and fuffy. While beating, add the milk. Whisk in the salt and flour by hand. Cover and refrigerate the batter at least 1 hour.

6. Preheat the oven to 425 degrees F.

7. Pour the melted butter into a medium-sized baking dish and put the dish in the pre-heated oven for 10 minutes.

8. Remove the batter from the refrigerator, stir gently, then pour it immediately into the hot baking dish. Bake for 10 minutes at 425 degrees F, then reduce the temperature to 350 degrees F and bake another 20 to 25 minutes, until the pudding is golden and puffed up high.

9. Remove the pudding from the oven, cut it into 6 or more pieces and serve immediately.

Tips & Warnings

• If you don't have an hour to refrigerate the batter, you can chill it quickly by placing the covered bowl of batter inside another bowl filled with ice water and 1 tsp. of salt. Be sure not to let any of the ice water seep into the batter.
• If your roasting pan is much larger than 9-by-13 inches, make 1 1/2 recipes of batter and make sure that there's 1/8 inch of drippings in the bottom of the pan.
• Don't be alarmed when the puffed-up pudding falls after you remove it from the oven; that's supposed to happen.
• To make individual Yorkshire puddings (like popovers) use 12 muffin cups instead of a baking pan. Pour 1 tsp. of melted butter into each cup before heating.

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[HangfireLLQ]

on 10/6/2008 This recipe was the one! I tried lots of them and always messed them up, this time they came out perfect. Well, not perfect but very good. Thank you.