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  Added: May 31, 2007  •  Visited (452)  •  Print version Print this recipe (38)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Yorkshire Pudding
What You Need:
  • 2 eggs
  • ˝ teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 tablespoons roast beef drippings, or substitute 2 tablespoons lard

  • How To Cook:
    1. To make the batter in a blender, combine the eggs, salt, flour and milk in the blender jar, and blend at high speed for 2 or 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds.

    2. (To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy.)

    3. Refrigerate for at least 1 hour.

    4. Preheat the oven to 400°F. In a 10-by-15-by-2˝-inch roasting pan, heat the fat over moderate heat until it splutters. Briefly beat the batter again and pour it into the pan.

    5. Bake in the middle of the oven for 15 minutes, reduce the heat to 375°F, and bake for 15 minutes longer, or until 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.

    6. Yorkshire pudding is always served with roast beef. The same batter is used to make Toad-in-the-Hole.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Milk
    Main Ingredient » Meat & Poultry » Beef
    Dish » Pudding

     





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