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Recipe

Yorkshire Pudding

Scott Phillips

Servings: 8

While testing the beef rib roast recipe, we were reminded of its classic companion, Yorkshire pudding. Similar in texture and flavor to a popover, Yorkshire pudding is made with the delicious fat from the drippings left in the roasting pan. To make it without a roast, you can substitute melted butter or bacon fat for the beef fat.

Ingredients

  • 1-1/2 cups whole milk
  • 3 large eggs
  • Kosher salt
  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 3 oz. (6 Tbs.) rendered beef fat

Nutritional Information

      Calories (kcal) : 240
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 85
      Sodium (mg): 170
      Carbohydrates (g): 21
      Fiber (g): 1
      Protein (g): 6

Preparation

  • Position a rack in the lower third of the oven and heat the oven to 450°F. In a medium bowl, whisk together the milk, eggs, and 1/2 tsp. salt until smooth. Whisk in the flour just until incorporated; the batter will be lumpy. pour the fat into a metal 9×13-inch baking pan and put the pan in the oven until hot, about 5 minutes.
  • Remove the pan from the oven and pour the batter into the hot fat. Bake until puffed and browned, about 20 minutes. Serve immediately.

Reviews

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Reviews

  • flopper | 07/08/2015

    so good! we have this at every big holiday dinner, and not just with beef. the kids beg for it!

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