With all of the hustle and bustle over the last few days I almost forgot to share with you one of my favourite parts of the roast beef dinner , the Yorkshire pudding. Yorkshire pudding is a souffle like pudding that is made with a simple batter that is baked in the drippings from the roast and those drippings are what make the puddings so addictively good! The roast beef drippings are both mixed into the batter and placed into the baking pan to form a thin layer that the pudding is cooked on. It is actually pretty easy to make Yorkshire pudding but since it is a lot like a souffle, it can fall over after it rises but with this recipe you will get it right every time.
Yorkshire pudding is often made right in the pan that you roasted the beef in but if you want to use the roasting pan to make gravy in you can easily use some other large pan or my favourite, a muffin pan. One of the tricks to get the Yorkshire pudding to rise well and to not fall is to bake it in a very hot oven and you can preheat the pan in addition to the oven to take it one step further. If your puddings do fall, don't worry as they will still have the same amazingly light and airy texture and the same great flavour! I actually kind of like it when they do fall as that is how I always got them growing up and those holes on top are perfect for holding some melted butter or gravy.
With Yorkshire pudding and gravy on the menu those drippings don't stand a chance of surviving and they quickly make it to the extinction list! If you do somehow end up with some left over, store them in the freezer so that you can make some more Yorkshire pudding without have to make a roast first. Speaking of the drippings, if want to make a vegetarian version you could use oil or butter instead. If you have a craving for Yorkshire pudding and you do not have any drippings around, bacon grease makes for a really tasty substitute. (You are saving your bacon grease in the fridge for things like this right?)
Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Servings: 12
Light and airy, souffle like puddings infused with flavour by roast beef drippings!
- 1 cup flour
- 1 cup milk
- 3 large eggs, lightly beaten
- 1/2 teaspoon salt
- 6 tablespoons roast beef drippings (or butter, oil or lard), melted
- Mix the four, milk, eggs, salt and 2 tablespoons of the drippings in a large bowl until smooth.
- Divide the remaining drippings between 12 muffin holes in a muffin pan and place in a preheated 450F/230C oven for 5 minutes.
- Carefully pull the pan out of the oven and spoon the batter into each muffin hole filling them about half way.
- Return the pan to the oven and bake for 20 minutes, reduce the heat to 350F/180C and bake until golden brown all over, about 10 minutes.
- Remove from oven and enjoy while still warm.