Yorkshire Pudding
Try this Yorkshire Pudding recipe for an easy to make and impressive pillowy side for hearty dishes! This Yorkshire Pudding gets its character from the roast beef drippings. The batter can be made ahead and then baked right before serving, because these puddings do collapse very soon after being removed from the oven. This recipe is from Daphne’s late husband Mark Peel’s cookbook “New Classic Family Dinners”
Ingredients
1/2 cup hot roast beef drippings
4 large eggs
2 cups whole milk
1 teaspoon kosher salt
2 cups all-purpose flour, sifted
Directions
Preheat the oven to 450 F. Brush 12 large muffin tin cups with dripping. Place 2 teaspoons of the hot drippings into each cup and place in the oven while you mix the ingredients.
In a medium bowl, beat the eggs with the milk and the salt. Add the flour and beat well to combine.
Remove the muffin tins from the oven. The fat should just be starting to smoke. Pour 1/3 cup batter mixture into each cup. Return immediately to the oven and bake 15-20 minutes until puffed and brown. Serve at once.
