YORKSHIRE PUDDING
(adapted from Time-Life, Foods of the World, Cooking of the British Isles)
2 eggs
1 cup milk
½ teaspoon salt
2 tablespoons roast beef drippings, or 2 tablespoons lard
1 cup all-purpose flour
To make the batter in a blender, combine the eggs, salt, flour and milk in the blenderjar, and blend at high speed for 2 or 3 seconds. Turn off the machine, scrape down thesides of the jar, and blend again for 40 seconds. (To make the batter by hand, beat theeggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add about a quarter of the flour , beating constantly. Then pour in a quarter of the milk in a thin stream and blend; repeat adding first some flour, then some milk, until all is incorporated andmixture is quite smooth and creamy. A few lumps are okay, since this batter will rest for an hour in the refrigerator.)
Refrigerate for at least 1 hour.
Preheat the oven to 400° F.
In a 10-by-15-by-2 1/2-inch roasting pan, heat the fat over moderate heat until itsplutters. Briefly beat the batter again and pour it into the pan. Bake in the middle ofthe oven for 15 minutes, reduce the heat to 375° F, and bake for 15 minutes longer, oruntil the pudding has risen over the top of the pan and is crisp and brown.
With a sharp knife, divide the pudding into portions, and serve immediately.
Yorkshire pudding is always served with roast beef.
Great when roast is left in oven to drip on Yorkshire. Peter has mastered this; observehis technique sometime when we are not using SWK’s approach to roast beast..
The following is the popover recipe which accompanies “Popover Chicken.” Baked alone, without the chicken, we have discovered it makes a very interesting
Preheat oven to 350° F. (moderate oven).
Grease a baking dish, 12 x 7 x 2 ½-inch size.
Prepare batter:
In medium-size bowl, sift together
1 1/2 cups* sifted all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
In second bowl, beat until very light
4 eggs
Stir in
1 ½ cups milk
3 teaspoons melted butter (optional)
Slowly blend egg mixture into dry ingredients. When blended, beat with rotary beaterjust until batter is smooth.
Pour batter into well-greased baking dish, 12″ x 7″ x 2
½”.
Bake at 350° F. for one hour or until batter is puffed and golden brown.
(Note: this is a much lower temperature than is typical for either popovers orYorkshire Pudding. It makes this an easy dish to cook alongside some other complementarydish. Of course, if you have room in your oven; if you have two ovens, the wholeissue of temperatures and cooking times may be irrelevant.)
*If you have a larger baking pan, just increase amounts a bit, e.g. 2 cups flour, 2teaspoons baking powder, 1 teaspoon salt, 5 eggs, 2 cups milk and 4 teaspoons meltedbutter.
Double click here on Popover Chicken to see the entire popover-chicken recipe.
This recipe has been kitchen tested.
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