Yorkshire Pudding

Yorkshire Pudding

(yields 6 servings)

A family favorite of mine which speaks to our English Heritage. Yorkshire pudding is more like a bread than a pudding, it's crisp outside and soft interior is reminiscent of a giant popover. Traditionally it's made with drippings from a roast, my grandma always made it with bacon grease. My dad would often make one with bacon grease, and one with oil for vegetarian friends. It's best served warm right out of the oven and is usually the first thing everyone grabs off the table. My family has it every Thanksgiving, Christmas, and most gatherings.  I remember my grandma having several bowls of the batter sitting out in the kitchen and her telling us to stir it every half hour (I think this was just to keep us busy). It's easy to make and a great replacement if you don't have the time or patience to make dinner rolls. 

Ingredients

1 cup milk

1 cup flour

2 eggs

1 tsp salt
enough drippings or oil to coat the bottom of baking dish

In a blender combine milk, flour, eggs, and salt. Beat on high for a few minutes to ensure everything is well blended. Let rest an hour.

In the meantime pre-heat your oven to 425F. The place a your drippings or oil in the bottom of a 7" X 11" baking dish and heat for a 10 mins. You can also double the recipe and bake it in a 9" X 13" pan. If using oil make sure to use something with a high smoke point. I used Avocado oil however beef roast drippings are my favorite.  

Gently pull the oven rack towards you being careful not to spill the grease. Pour the batter over the backside of a spoon so it does not splatter when it hits the hot grease. Then Gently push the rack back in the oven.

 

Bake about 15-20 mins. It should be risen and puffy. Cut into 6 pieces with a sharp knife while still hot and serve immediately. Ok so I said this serves 6 but it was so good Danny and I ate the whole thing in one night.