Difference between revisions of "Yorkshire pudding"
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Revision as of 23:49, 20 February 2018
Traditionally, this dish was cooked in a pan below a roast, allowing it to collect the roast’s drippings. For a lighter version, we cook Yorkshire pudding separately in the hot oven required to puff it up. In Yorkshire it’s served before the meat course as a hefty pudding. We serve it as the starch with the main course.
| Yield: | |||
| ∼16 | ∼24 | ∼32 | popovers |
| 8 | 12 | 16 | ∼3″ squares |
| Have all ingredients at room temperature. | |||
| Stir into a bowl: | |||
| ⁷⁄₈ | 1⁵⁄₁₆ | 1³⁄₄ | cup flower |
| ¹⁄₂ | ³⁄₄ | 1 | tsp salt |
| Make a well in the center, into which pour: | |||
| ¹⁄₂ | ³⁄₄ | 1 | cup milk |
| ¹⁄₂ | ³⁄₄ | 1 | cup water |
| Stir in the liquid. Beat until fluffy and add: | |||
| 2 | 3 | 4 | eggs |
| Continue to beat until large bubble rise to the surface. Let stand covered and refrigerated at least 1 hour and beat again after bringing it back to |-
70°. Preheat oven to 400°. Add pan(s) & raise to 450°. | |||
| Have ready hot muffin tins with at least: | |||
| 16 | 24 | 32 | muffin cups, each containing ¹⁄₈ Tbsp (¹⁄₄ pat) |
| Have ready a hot ovenproof dish about: | |||
| 8×9 | 9×12 | 12×12 | inches, containing about: |
| ¹⁄₄ | ³⁄₈ | ¹⁄₂ | cup hot beef drippings or melted butter. |
| Pour in the batter. It should be about ½ inch high. Bake the pudding 20 minutes. Reduce the heat to 350° and bake about 10 to 15 minutes longer. Serve at once. | |||
1.2²×5″ East of the Rockies
1.44²×3.5″ West of the Rockies
