My mother-in-law, who has lived in England all of her life, gave me this recipe. Yorkshire Pudding is traditionally served with a roast of meat (beef, lamb, or chicken). It's very simple to make, and there is simply nothing like Yorkshire Pudding smothered in gravy. It's delicious! Preheat oven to 400 degrees Farenheit Makes 12 Yorkshire Puddings, using a non-stick, 12-muffin pan* Ingredients: 4 ounces of all-purpose flour Pinch of salt One large egg, room temperature 10 fluid ounces of whole milk, room temperature Fat drained from a cooked roast (beef, lamb or chicken). Olive oil can be substituted. Method: 1. In a large bowl, combine flour and salt. 2. Blend in egg. Mixture will not completely combine. 3. Using a wire whisk or electric mixer, blend in milk until batter is lump-free and smooth. 4. Using fat drained from roast (or olive oil if preferred), pour enough into each muffin cup to coat the bottom. Put pan into the preheated oven for about 30 seconds, or until the fat is hot and bubbling. 5. Pour the Yorkshire Pudding mixture into the muffin pan. 6. Bake 18 - 20 minutes until puddings are puffed and golden brown. Serve immediately. * a 9 x 13 pan works fine as well; simply increase the cooking time by a minute or two.
Meats and Main Dishes