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
Traditional Yorkshire Pudding
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 makePrint Pin Rate Share
Servings: 6 servings
- 4 large eggs
- 2 cups milk
- 2 cups all purpose flour - sifted
- a pinch salt
- 3 tablespoon roast drippings
- 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 tablespoon 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.
Calories: 249kcal | Carbohydrates: 36g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 83mg | Potassium: 198mg | Fiber: 1g | Sugar: 4g | Vitamin A: 312IU | Calcium: 117mg | Iron: 3mg
I've eaten Yorkshire pudding for years; we always put the Yorkshire pudding batter in the pan we roasted the roast in and put it in the oven on a rack under the roast 20 minutes before the roast came out of the oven. That way, the roast dripped its lovely juices into the Yorkshire pudding. We had a choice Gravey or Yorkshire pudding maybe this year I will try your way and have both.
Glad to have baked it in one large dish. However, the batter was very dense and not light as I have eaten or prepared in muffin cups. Also, substituted whole wheat flour which I sifted to a smooth powder. Could it be that batter was overbeaten with hand held electric beater? It did rise nicely in 17 minutes but when settled was like a thick unrisen cake. Is that to be expected in a large dish?
Remember in Yorkshire it was eaten as a pudding, after the roast dinner. I was served in a bowl with the gravy left over from the roast dinner.
how do you serve this? as a side dish? do you put the roast beef on top of it?
I thought Yorkshire pudding looked like little puff-ball muffins. Can this be done in muffin tins?
What size dish for the Yorkshire Pudding please~?~? Thanx much~!