Going back to the well with my Yorkshire Pudding recipe..This side dish has been a favorite food my entire life. It was served by my Yorkshire grandmother when the Chase clan would come for Sunday dinner. It was served by my mother along with our Christmas prime rib. It has been one of my favorite things to make when on occasion, I make a roast beef dinner. The smell of this entire dinner cooking certainly evokes fond memories of both my grandparents and parents home when I was growing up.
I have an entry in my blog of the recipe my mom and grandmother used but I have found a new and I think improved recipe that I find makes for very satisfying results. I use a popover recipe and have an actual popover pan that I use to make super high and puffy Yorkshire pudding. I use a dab of beef fat from the roast as well as spraying the sides of the pan with Pam to ensure easy release.
The one thing I would recommend when making these is to put a baking sheet on the bottom shelf of the oven to catch any drips of batter or grease that might spill out as these puddings puff up in the pan. The last major oven fire we had (and there have been a few in our kitchen) was caused by Yorkshire pudding drippings.
There it is. The perfect English Sunday dinner, minus roasted potatoes because,well,...who needs those when you have Yorkshire Pudding.
Yorkshire Pudding or American Popovers
Preheat oven to 400 degrees
3 eggs
1 cup milk
3 Tbsp vegetable oil
1 cup flour
1/2 tsp salt
Whisk eggs, milk, and oil together. Sift flour and salt over wet mixture. Whisk into a smooth batter.
Put 1 tsp beef fat or vegetable oil in the bottom of popover pan. Spray sides of each cup with Pam. Place pan in oven for approximately 5 minutes to heat up oil. Carefully remove hot pan from oven and fill each cup no more than 1/2 full. Place in oven with cookie sheet below pan. Bake for 30-35 minutes, Take out of pan and serve immediately.
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