Yorkshire pudding recipe

Discussion in 'The Watercooler' started by KFld, Nov 21, 2007.

  1. KFld

    KFld New Member

    Here it is!!

    4 eggs
    2 cups milk
    2 cups sifted flour
    1/2 tsp. baking powder
    1 tsp. salt

    Beat all ingredients together in a bowl.

    Remove the cooked roast beef from the pan

    turn oven up to 450 degrees

    Place pan with drippings back into the oven and let the drippings come to a boil.

    Pour yorkshire pudding mixture into the pan over the drippings.

    Do not stir!!

    Bake for 10 minutes at 450, then reduce heat to 350 and continue to bake for 25 to 30 minutes.

    Cut into squares and serve. It's awesome with gravy.

    The only drawback to making yorkshire pudding is you cannot make your own gravy because you need all the drippings from the meat. It's worth it!!!

    The more drippings you get from the meat, the better the pudding will come out :smile:
     
  2. totoro

    totoro Mom? What's a GFG?

    MMMMM!!!!
    And for BBK pour Maple Syrup all over it!!!
     
  3. Marguerite

    Marguerite Active Member

    Karen, here's something you can try - we pour off ALL the pan juices, then pour back JUST the fat, leaving the good stuff set aside to make gravy.

    To make gravy a healthier (but still very tasty) way -

    Get a small saucepan, pour in a small amount of fat. Keep the reserved juices handy, plus a cup of water.

    Mix a generous spoonful of flour into the fat in the saucepan, stir as it cooks. Depending on how much fat you have, you may have a normal looking roux, or you might have a solid ball of dough. Let it darken slightly on the outside at least, then pour in the meat juices. If you're still a bit light-on for liquid, add some of the water as needed. Mix it together with no lumps - I use a stick blender to speed things up. Cook, stirring, until it thickens. Add more water if needed, if it's too thick. If it's too thin you can reduce by boiling.

    If you've removed the roast to a serving platter to rest, you CAN add some flour to the roasting pan (after you've poured it all off) to scrape up any bits for added flavour, but I still transfer that to a saucepan to make a good gravy.

    Now for the pudding - it helps to plan ahead and have a dripping tin. This is how mother in law does it - she collects dripping from a series of roasts and supplements what she has got this time, with the previous dripping. She puts A LOT of it into a smaller roasting pan (she had one just for the pudding) and cooks the pudding in that, using the method you outlined. And yes, you need the fat really hot, so when you pour the batter in it puffs up almost immediately.

    That way you can be making gravy while the pudding is cooking, the vegetables finishing roasting and the meat is resting.

    Remember, this recipe was developed at a time when the animals were very fatty, a lot of fat would have collected in the pan with just one roast. These days the butchers trim away most of the fat, plus animals are raised leaner. We no longer get enough fat in just one roast.

    I've read all the James Herriot books, set in Yorkshire, and he mentioned how the farmers would fatten up the animals often to the point where you could hardly see the flesh, hidden in the fat. Bacon, especially - almost all white, with thin slivers of pink. In cold climates fat is a life-saving energy source in the diet. But in our temperature-controlled Western world, its artery-clogging goodness has been greatly reduced.

    I do hope you all enjoy your Yorkshire pud!

    Marg
     
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