Friday, July 15, 2005

Yorkshire Pudding

Yorkshire pudding has been a favorite of ours for years. We generally serve it at the Christmas meal with a standing rib roast, green beans, gravy, and mashed potato.

Yorkshire-Pudding batter needs to be cold. Make it a day ahead, and refrigerate.Serves: 8


2 cups all-purpose flour
1 teaspoon salt
6 large eggs
2 1/2 cups milk

1. Sift together flour and salt. Place in bowl; make a well, and place eggs in center. Slowly whisk eggs into flour mixture until a paste forms. Gradually whisk in 1/2 cup milk.Gradually whisk in remaining 2 cups milk. Cover with plastic; chill in the refrigeratorat least 4 hours, or overnight.

2. When roast is finished, set oven at 425 degrees. When pan has been deglazed, pour 1/4 cup reserved pan drippings into roasting pan. Heat pan and drippings until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot pan. Cook until crisp and golden, 20 to 30 minutes.

3. Alternate method would be to melt one stick of butter in a glass baking dish 8 1/2" x 11" then pour the batter into the dish with the melted butter. You can also make individual Yorkshire pudding servings by using a muffin tin with 1-TBS melted butter in each muffin section. I suggest getting a Texas-sized muffin tin.

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