If you’ve ever been to the United Kingdom or read any “old English books” (to make a sweeping generalization), you’ve probably heard of Yorkshire pudding. If you’re reading Food Republic, you’re probably aware it bears no resemblance to the Jell-O variety or even the British definition of pudding, which is dessert. The Yorkshire variety is a side dish, and once you’ve experienced it, it’s hard to eat roast beef without one.
The traditional Sunday English roast consists of some kind of roasted meat (see: this roast beef step-by-step), roasted or mashed potatoes, vegetables, and Yorkshire pudding all doused with gravy. The pudding itself is really more of a rich, savory dinner roll/popover which is, above all, gravy-absorbant. Most traditional recipes call for some of the meat’s pan drippings to be mixed into the batter to enhance its meaty, greasy goodness. Here’s one that takes very little effort.
- 1 cup flour
- 1 cup milk
- 3 eggs, beaten
- large pinch of salt
- 1/2 cup roasted meat drippings, divided (try it with duck or lamb fat, but any fatty pan juices will do)
- Preheat oven to 450F, then mix all ingredients in a large bowl until smooth.
- Divide half the drippings in a large six-muffin tin and transfer to the oven for five minutes — you want the hot drippings to essentially “fry” each pudding in the hot oven.
- Remove the tin and carefully divide the batter among the six compartments, filling slightly more than halfway.
- Return to oven and bake for 20 minutes, then lower to 350F and bake for an additional 10 minutes or until golden brown all over, then serve hot out of the oven doused with gravy.
Wow, those four steps sure are easy! Make it with lamb fat, you say?
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