My mom, heralding from northern England, often made Yorkshire pudding when she served roast beef for dinner. With 4 kids at the dinner table you had to be sure to get your fair share as it was gone in a flash! Yorkshire pudding is not a sweet dish, contains not a trace of pudding, and apparently there is no proof, according to Wikipedia, that Yorkshire pudding originated in Yorkshire (besides the name). Yorkshire pudding, a golden, crispy pop-over with a softer center was a favorite of mine as a child, and still is. I could eat the entire recipe myself, and would be happy to have it as a meal all on its' own.
I like to let the roast beef rest, covered, while I am making the pudding. This allows all the juices of the roast enough time to redistribute, making for a more evenly moist roast. Make sure you use a sharp knife when slicing the meat, and only do so a few minutes before the Yorkshire pudding is to come out of the oven so it retains its' heat.
adapted from Joy of Cooking
- 250 ml minus 15 ml (1 cup minus 1 tablespoon) all-purpose flour
- 5 ml (1 teaspoon) salt
- 2 large eggs (room temperature)
- 250 ml (1 cup) 3.25% milk (room temperature)
- 4 tablespoons vegetable oil or reserved beef fat
- In blender blend flour, salt, eggs, and milk until just smooth. Chill batter, covered for 30 minutes. Transfer to a large measuring cup with a spout.
- Preheat oven to 218°C (425°F).
- Spoon the fat or oil into an 8x8, 8x11 or 9x9 glass or ceramic baking pan .Put baking pan in middle of oven 10 minutes to heat fat or oil. Quickly pour the batter into pan, and bake in middle of oven until pudding is puffed and golden brown (about 15 minutes). Turn heat down to 175°C (350°F), and cook for another 5 minutes. Serve immediately (will deflate quickly).