Yorkshire Pudding : Yorkshire pudding: Pro and con

Yorkshire Pudding : Yorkshire pudding: Pro and con

 

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup milk
• 1/2 cup pan drippings from roast prime rib of beef

Directions

Preheat the oven to 450 degrees F.

Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inchpie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.

Yorkshire pudding: Pro and con

Yes, you can make a Yorkshire pudding and a roast beef using just one oven. But, really, popovers would be better. The Daley Question tells you how to make them.


Q: Is there any way to make Yorkshire pudding in the same oven as the roast beef? It is only at Christmas that I feel the need for two ovens. --Curtis Tuckey, Chicago

A: Relax. Yorkshire pudding needs to bake from 20 to 55 minutes depending on the recipe you use. Pop it into the oven right after removing the meat. Let the roast beef "rest" on the counter while the pudding bakes. The beef juices stirred up by roasting will redistribute themselves, resulting in moister slices when you cut it. Keep the roast beef out of drafts, tented in aluminium foil if need be while the pudding bakes. Don't worry if the beef ends up lukewarm. Pour a big spoonful of hot gravy on the meat when serving; no one will notice.

I do wish you'd reconsider the Yorkshire pudding idea. I find it often too big and floppy. I much prefer popovers because they're crustier (which I adore) and individually sized. That only catch is you need a special popover pan or a collection of sturdy ramekins to bake them up.