recipes articles & more

Win Steven Raichlen’s Must-Have Grilling Tools
How to Make Barbecued Chicken
How to Make Chocolate Soufflés
Ingenious Kitchen Tips
Recipes Dads Love
Quiche Recipe: Create Your Own
10-Minute Strawberry Recipes
Strawberry Mojito
How to Roll a Roulade Cake
Tour Steven Raichlen's Kitchens

Print It| Add to Favorites| | Pin It

Yorkshire Pudding

by Shelley Wiseman

Be the first to rate this Recipe

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.

Serves 8

Get a quick and delicious recipe every day with our FREE Make it Tonight newsletter Make it Tonight Recipe

milk eggs kosher salt more more

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

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 9x13-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.

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

photo: Scott Phillips

From Fine Cooking 120 , pp. 89

October 25, 2012