To American ears "pudding" sounds like a dessert, but Yorkshire pudding isn't sweet and it isn't for dessert. It's a light and airy pastry that's made with eggs, flour, milk and beef drippings and it gets served as a side dish along with the meat course.
|To Die For Yorkshire Pudding|
When the batter mixture is placed into the pan, the hot beef fat in the drippings cause the batter to puff up. It's absolutely delicious and worth trying if you haven't done so before.
Yorkshire Pudding Recipe
- 1 cup beaten eggs
- 1 cup whole milk
- 1 cup flour
- 1 teaspoon salt
- Fat drippings from beef roast
- After you've cooked your roast beef for prime rib, collect the hot drippings and place into a bowl.
- Place one or two teaspoons of drippings into each compartment of a muffin tin.
- Now fill each compartment of the muffin tin with some batter. Don't fill these more than 1/3 or 1/2 full because the Yorkshire Pudding is going to puff up over the rim of the muffin tin.
- Place into an oven that's been pre-heated to 425 degrees Fahrenheit.
- Cook for 20-25 minutes. When done, the puddings will be puffed up and brown on the top.