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Yorkshire Pudding

Servings: 6-8
Make your next beef roast dinner extra special by preparing it with this classic English "pudding." Only 20 minutes hands-on prep time required!

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

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.

Date: December 26, 2003