I made a Roast Beef the other night and decided I wanted a traditional English dinner, complete with horseradish sauce and Yorkshire Pudding. It was delicious, and surprisingly easy to make. 🙂
- eggs - 4 large
- milk - 2 cups
- all purpose flour - 2 cups, sifted
- salt - a pinch
- roast drippings - 2 or 3 tbsp
- Whisk the eggs and milk together in a large bowl. Add the sifted flour and salt, and mix together thoroughly until there are no lumps. (if there are lumps, pass the batter through a fine mesh sieve) Cover the bowl with a towel, and let sit for 20 mins - 1 hour until ready to cook it.
- When you are ready to cook the pudding, after you've taken the roast out of the oven, increase the oven temperature to 400 F (200 C).
- Place the roast drippings in the bottom of a roasting dish, and swirl it around to completely coat the bottom of the pan. Put the dish in the oven and let it heat until the fat begins to smoke.
- Add 2 tbsp cold water to the batter, whisk it together quickly, then pour it into the dish and put back in the oven.
- Allow to cook until puffed up and golden brown, about 20 minutes.