Yummy Yorkshire Pudding

 

Yummy Yorkshire Pudding

Yorkshire pudding, like mashed potatoes, was a perfect side dish to beef roasts, pork roasts, and other meaty delicacies. I grew up having them on special occasions, such as when my dad scored a well-paying account, major birthdays and big family get-togethers. My mom would make them for my dad because it was one of his all-time favorites. Last Thursday, in honor of my spouse landing a big new job, I made a special celebratory dinner featuring huge ribeye steaks, stuffed baked potatoes and the star: Yorkshire Pudding. These easy to bake, scrumptious bread delights are not so much puddings (to Americans) as they are light bready muffin-like treats for the soul. Let's get to it, shall we?

Ingredients

Let me start by saying that I have made every effort to NOT write this recipe down. It is so special to me and to my heart.  

I'm lying.  I googled it.  

Carry on!

1 cup all-purpose flour

3 large eggs

1 cup whole milk (shhh...I used 2%)

1 teaspoon granulated sugar

1 teaspoon kosher salt

*1/4 cup beef drippings, rendered pork drippings, unsalted butter (I used Duck fat)

*The important thing is that the eggs and milk must be room temperature. 

 

Preheat the oven to 400-degrees.

*Be prepared to make six Yorkshire Puddings, so you want to carefully divide the drippings up into six equal parts.  Easier said than done unless you are a mathematician. I'm not, but I have a sharp eye for these things. I took a tip from a video and sprayed Vegetable oil into six muffin tin cups in a twelve cup tin to prevent the puddings from sticking. The drippings is supposed to prevent that, but, last time I made these at Christmas about ten years ago, my puddings stuck. Trust me, it's worth the spray. 

Now, add the dry ingredients to a medium bowl. Use a whisk to mix the dry ingredients.  Next, add the three eggs and the milk. *Remember, the milk and eggs must be room temperature. Now, whisk the mixture vigorously to make sure there are no lumps. You could use a hand mixer or blender if you prefer. The batter must be smooth is what's important. 

About this time, take the muffin tin out of the oven. Pour the mixture into a measuring cup or some other device with measurements. 

Carefully and Slowly add the mixture near to the top (the drippings will rise) and the mixture will begin to bubble and sizzle. It's fun to watch! If you see that, you Know you are doing it right!

I know you see seven cups, but that is because I made a little more than the recipe called for, just in case one got really messed up.  😅
 

Place the muffin tin in a foil lined baking pan in case of mixture or drippings spillage. 

Bake for 30 minutes. I have to say that the recipe I googled (really good, easy recipe, by-the-way!) stated to bake 20 minutes, but mine needed 30 minutes. Different ovens in different locations calibrate differently.  No stress; the idea, however, is to not open the oven while the puddings are baking.

Now for the reveal!

Question for you all.  What do you like to add to your Yorkshire Puddings? I like butter and honey.  I know some folks like to add gravy. I have even had butter, honey and powdered sugar with them long, long ago.  I know they are supposed to be a savory, but I think it is a truly flexible delight.

Folks, I truly appreciate your visit and your time. I know I have been inconstant in my blogging, but I am determined to be better and more diligent about it.  Thank YOU for sticking with me!

~ Martin

Your In-House Cook

The ribeyes I made that night. MMMM!

Me.  Martin