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Yorkshire Pudding

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Serves 8

  • by Shelley Wiseman from Fine Cooking
    Issue 120

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.

  • 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

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