Diana's Desserts - www.dianasdesserts.com

Yorkshire Pudding

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(total ratings: 5)
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Servings: 6-8
Yorkshire Pudding

[YORK-sheer; YORK-shuhr] British roast beef wouldn't be complete without Yorkshire pudding, which is like a cross between a popover and a soufflé and not at all like a pudding. It's made with a batter of eggs, milk and flour, baked in beef drippings until puffy, crisp and golden brown. It may be prepared in a shallow baking dish, muffin tins or other small containers, or in the same pan as the roast. Like a hot soufflé, Yorkshire pudding will deflate shortly after it's removed from the oven. This specialty takes its name from England's northern county of Yorkshire.

Source of Definition is from: The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

Make your next beef roast dinner extra special by preparing it with this classic English "pudding." Only 20 minutes hands-on prep time required!

1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
2 eggs
2 tablespoons beef roast drippings or vegetable oil

Mix all ingredients with hand beater or a stand mixer, just until smooth.

Preheat oven to 425ºF (220ºC) and heat a 9 x 9 x 2-inch square metal pan in oven. Spoon the beef drippings (or vegetable oil, if using) into the heated pan. Pour batter into pan. Bake for 25-30 minutes or until deep golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares, and serve with roast beef.

Makes 6-8 servings.

Source: DianasDesserts.com
Date: February 17, 2004


Reviewer: Jana
It is an acquired taste, but MAN is it good. Kind of crusty on top, and like soft, custardy bread on the bottom. It is REQUIRED that you dip it in beef gravy. Otherwise it is just not right. In my family, one pours the mixture over a partially cooked roast, which ensures that a.) all the delicious brown bits on the bottom are incorporated into the pudding and b.) the roast has a lovely bit of crust on it and also c.) dang it, it's just delicious.

Reviewer: Lisha
I use this recipe all the time. If I don't have enough drippings I use butter. I made sure its hot before adding the batter. Yumm

Reviewer: Sandra
It is a very good recipe, I remember eating it on Halloween instead of candy, but I learned fast not to add more flour to a thin batter!!! And it wasn't that much of a required taste to me.

Reviewer: Bo
Yorkshire puddings were originally served, with gravy, before the meat and vegetable course - to fill stomachs, when meat was expensive and had to go a long way to feed a big family!! Traditional northern cooks will still, sometines, serve it this way.

Reviewer: Brit
Great recipe and good onion gravy is a necessity. Guests are always amazed when it comes to the table. It's always, without exception, love at first sight AND taste.


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