Classic Yorkshire Pudding
Don’t let the “pudding” thing fool you, this isn’t a dessert. Yorkshire Pudding is a classic English side dish served with roast beef. In the “olde” days, it was served before the meat course to fill up the diners’ stomachs so less meat, an expensive commodity, would be eaten.
Basically, just a simple savory popover batter, this is one of my favorite parts of a roast beef dinner. The batter is poured into a bit of reserved beef drippings from a roast beef puffing up as it bakes while the roast is resting prior to carving. It’s a light, crispy and very addicting quick bread.
I save the drippings from my winter-time beef roasts in the freezer so I can serve Yorkshire Pudding all year round. I love to serve it as a base for creamed chicken and beef stew as well as a unique side dish for grilled meats and chicken in place of bread or rolls.
The batter can either be cooked in individual popover or cupcake tins or, as I prefer to do, in a 9 x12 baking pan. I like to cut the baked pudding into squares and hope there’s enough leftover to use some of the squares the following day for what I believe to be, the ultimate roast beef sandwich.