Yorkshire Pudding
A classic British side dish, Yorkshire pudding is a savory baked dish made from a batter of flour, eggs, and milk. It is traditionally served with roast beef and gravy.
Ingredients
- 3/4 pint Flour
- 3 Eggs
- 1 1/2 pints Milk
- 1 pinch Salt
- 1 1/2 teaspoonfuls Baking powder (Originally Royal Baking Powder. Baking powder is a modern equivalent.)
- as needed Beef drippings (or vegetable oil) (Originally fresh cold beef drippings. Substituted with vegetable oil for modern preference.)
- as needed Rib roast
- 1 cup Boiling water
- as needed Salt
- as needed Flour
- as needed Gravy
Instructions
- 1Sift the flour and baking powder together in a bowl. In a separate bowl, whisk the eggs with the milk. Gradually add the wet ingredients to the dry ingredients, stirring quickly until a batter slightly thinner than for a griddle cake is formed. Let the batter rest for at least 30 minutes.
- 2Preheat oven to 400°F (200°C). Place the rib roast in a roasting pan. Pour 1 cup of boiling water over it. Rub a little salt into fat parts. Roast for 10 minutes per pound. Bake soon as juice begins to flow. If meat has much fat on top cover fatty portion with paste made of flour and water. When nearly done remove this, dredge beef with flour; baste well with gravy. Sprinkle salt over top and serve. Pour fat from gravy, return to fire, thicken with browned gravy, season and boil up once.
- 3Preheat oven to 450°F (230°C). Place a generous amount of beef drippings (or vegetable oil) in a dripping pan and heat in the oven until very hot. Pour the batter into the hot pan. Bake for 25 minutes, or until the pudding is puffed up and golden brown.
- 4Serve the Yorkshire pudding immediately with the roast beef and gravy.