June 11, 2019 / Leave a Comment
Yorkshire Pudding is older than the United States – by at least 40 years! When wheat flour became commonly used for making pastries, cakes, and pudding, cooks throughout England devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat continued to roast. The recipe, initially called “dripping pudding” as it was written about, started appearing in publications in 1737, and has remained a delicious staple of British cooking since.
Classically, Yorkshire Pudding (despite the name) is really a breaded side dish or a part of a larger main course such as a Sunday Roast or beef and gravy. You can also dress it up as a leave-alone side with butter, jelly, or sugar!
- 5 large eggs
- 1 cup half-and-half
- 1 cup all-purpose flour
- Roast beef drippings lard or vegetable oil – enough to fill 12 muffin tins about ½ of the way up
- Combine the eggs and half-and-half in a bowl and whisk until they're totally combined.
- Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl.
- Whisk until it's nice and smooth, then refrigerate until the beef is ready.
- After the beef is removed from the pan, increase the oven temperature to 450° F.
- Use a slotted spoon to remove any solids from the drippings.
- Pour the remaining drippings into a separate container.
- Pour a small amount (about ½ teaspoon or so) of the drippings into each cup of a standard muffin pan and place the pan in the hot oven for a couple of minutes, or until just before the drippings begin to smoke.
- Carefully remove the pan from the oven and immediately fill the muffin cups about ½ to ⅔ full.
- Bake 13 to 14 minutes, or until they've popped about as much as they can pop.
- Serve them in a basket with a pretty napkin right next to the beef.