Another staple of my childhood, growing up with a British mother. Yorkshire pudding, however, is not what Americans would call "pudding". Even in England, the word "pudding" often is interchangeable with the word "dessert". But in this case, Yorkshire puddings are a savory side dish, similar to popovers.
Traditional Yorkshire pudding is poured right into the roasting pan, after the roast is removed. It bakes quickly in the fat from the roast, puffing up beautifully, then is sliced into servings. But my mother has always made these gorgeous little puddings in a muffin tin, so each person gets their own adorable, individual serving. America's Test Kitchen agrees with my mother. (This must be a first! Ha ha! Sorry, Mom!)
Ingredients:
3 large eggs, at room temperature
1 & 1/2 cups whole milk
1 & 1/2 cups flour (I use white whole wheat.)
3/4 teaspoon salt
3 TB beef fat (from roasting pan)
Whisk eggs and milk together in large bowl. Mix salt with flour, then add to egg mixture. Whisk everything together quickly until smooth, about 30 seconds. Cover bowl and let sit at room temperature for at least one hour and up to 3.
After removing Prime Rib roast from oven (see recipe on blog), add 1 TB beef fat to batter and whisk. Transfer batter to quart-sized measuring cup.
Measure one half teaspoon of beef fat into each of 12 muffin tins. Turn oven temperature up to 450F. Place the muffin tin in oven and heat for 3 minutes. Fat should be smoking.
Divide batter evenly between 12 tins. Immediately return pan to oven. Bake for 20 minutes at 450F. Then turn oven temperature down to 350F and bake 10 more minutes. Remove pan from oven and pierce each pudding in the center with a skewer to release steam. Serve immediately!
I hope you and your family enjoy this traditional recipe if you try it! Have a very merry Christmas!
Traditional Yorkshire pudding is poured right into the roasting pan, after the roast is removed. It bakes quickly in the fat from the roast, puffing up beautifully, then is sliced into servings. But my mother has always made these gorgeous little puddings in a muffin tin, so each person gets their own adorable, individual serving. America's Test Kitchen agrees with my mother. (This must be a first! Ha ha! Sorry, Mom!)
Ingredients:
3 large eggs, at room temperature
1 & 1/2 cups whole milk
1 & 1/2 cups flour (I use white whole wheat.)
3/4 teaspoon salt
3 TB beef fat (from roasting pan)
Whisk eggs and milk together in large bowl. Mix salt with flour, then add to egg mixture. Whisk everything together quickly until smooth, about 30 seconds. Cover bowl and let sit at room temperature for at least one hour and up to 3.
After removing Prime Rib roast from oven (see recipe on blog), add 1 TB beef fat to batter and whisk. Transfer batter to quart-sized measuring cup.
Measure one half teaspoon of beef fat into each of 12 muffin tins. Turn oven temperature up to 450F. Place the muffin tin in oven and heat for 3 minutes. Fat should be smoking.
Divide batter evenly between 12 tins. Immediately return pan to oven. Bake for 20 minutes at 450F. Then turn oven temperature down to 350F and bake 10 more minutes. Remove pan from oven and pierce each pudding in the center with a skewer to release steam. Serve immediately!
I hope you and your family enjoy this traditional recipe if you try it! Have a very merry Christmas!
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