Sunday, December 18, 2011

Yorkshire Pudding

The ingredients for this batter are best at room temperature. Letting this batter sit out on the counter for at least 1 to 2 hours is best.

Here’s what you will need:

Makes 12 large or 24 small Yorkshire puddings (cut in half for smaller amount)

6 large eggs

2 cups AP flour

2 cups whole milk

2 tablespoon butter, melted

2 teaspoon kosher salt

Beef dripping from you roast ( I use prime rib)

Preheat oven to 400 degrees F.

In a mixing bowl, whisk eggs, flour, milk, butter and salt together. Let the batter stand for at least 1 hour.

Starting with hot pans out of the oven, pour 1 teaspoon very hot beef drippings in each well of the popover or muffin tin. Fill each well 1/3 full of batter. Lower the heat to 350 degrees F. and place the pan in the oven and bake 25 to 30 minutes or until brown. Best served hot.