Puffy Yorkshire Pudding (An Easy, Classic Recipe!)
A classic and simple recipe for traditional Yorkshire Pudding, a savory British pastry typically served with roast beef. This dish features a simple batter made from flour, eggs, and milk, similar to a popover batter. The key to the recipe is pouring the batter into a pan of smoking-hot beef drippings from a prime rib roast and baking it at a high temperature, which causes the pudding to puff up dramatically into a light, airy, and crispy accompaniment.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup milk
- 1/2 cup pan drippings from a roast prime rib of beef
Instructions
- Preheat the oven to 450°F.
- In a medium bowl, sift together the flour and salt.
- In another bowl, beat together the eggs and milk until the mixture is light and foamy.
- Pour the wet ingredients into the dry ingredients and stir just until incorporated. Do not overmix.
- Pour the beef drippings into a 9-inch pie pan, cast-iron skillet, or a square baking dish. Place the pan in the preheated oven and heat until the drippings are smoking hot.
- Carefully remove the hot pan from the oven and immediately pour the batter into the center of the drippings.
- Return the pan to the oven and bake for 15 to 20 minutes, until the pudding is puffed, golden brown, and dry.
- Serve immediately.
Notes
- This is a traditional accompaniment to a Sunday roast, particularly roast beef.
- The most crucial step for a successful Yorkshire pudding is ensuring the fat or drippings in the pan are extremely hot before adding the batter. This shock of heat is what creates the signature puff.
- Do not open the oven door while the pudding is baking, as this can cause it to deflate.
- The batter can be made ahead of time and refrigerated for several hours.
Find it online: https://cookupjoy.com/puffy-yorkshire-pudding/