Classic Yorkshire Pudding


1/2 cup water
1/2 cup milk
1/4 teaspoon salt
2 tablespoons beef roast drippings


Place the flour in a medium mixing bowl and make a well. Add the milk and water. With an electric mixer, bet on high for 1 minute. Add the eggs one a time beating well.
Preheat 2 tablespoons beef fat drippings in a 9 x 12 baking pan at 450 degrees until the fat is very hot (or divide the fat among 12 muffins tine or 6 popover tins).
Quickly pour the batter into the hot fat and close the oven door. Lower the heat to 350 degrees and continue to bake until puffed, crisp and golden brown.
Serve right away while hot, sprinkled with kosher or sea salt and cut into squares.


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.


8.0 squares (or 12 mini muffin sized or 6 popover sized portions).


Thursday, January 13, 2011 - 5:24pm



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