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[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 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: February 17, 2004