Thursday, January 7, 2010

Yorkshire Pudding

My husband served in England and lived in Yorkshire part of the time that he was there. Yorkshire Pudding is a dish that originated in Yorkshire and my husband said that the people there served it with almost every meal and with tons of gravy. My mom found this recipe and we had a lot of fun trying something new and completely different. While these may look like a roll on the outside, on the inside they have more of an eggy consistency almost like a German pancake. My husband said that the ones we made were a little more soft and doughy than the ones he had in England but that they were essentially the same and very good. Yorkshire puddings are made with beef drippings and we made them using the drippings from our Christmas Eve prime rib and they turned out delicious!
Yorkshire Pudding
  • 1/3 cup plus 4 tablespoons of beef roast drippings
  • 6 eggs
  • 2 cups milk
  • 2 cups flour
  • 1 teaspoon salt
preheat oven to 375. grease 10 cups of a muffin tin with a teaspoon of the dripping fat. in a mixing bowl, whisk the eggs until frothy. whisk in the milk and remaining drippings. in a mixing bowl, combine the flour and salt together. whisk the egg mixture into the flour mixture and mix well. pour the batter into the prepared muffin cups. bake the pudding for about 50 minutes, undisturbed. puddings should be cooked through the middle but not over browned on the outside. remove from the oven and serve hot.

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