Yorkshire Pudding
I like Yorkshire Pudding, and I make it whenever I make Prime Rib or a beef roast. Yorkshire Pudding is quite easy to make. I like to drizzle the roast drippings from my meat over the pudding to flavor it, or sometimes I mix the drippings with the batter. You can also serve it with gravy.
Ingredients
- 5 large eggs
- 2¼ cups whole milk
- 1 1/3 cups flour (all purpose)
- 1½ teaspoons salt
- No-Stick cooking spray (like PAM)
Directions
- Allow your ingredients to come to room temperature.
- It is best to make the batter a day ahead, and allow it to rest in the refrigerator over night. But this is not a necessity. Note that you should allow your batter to come to room temperature before baking it.
- In a large coverable mixing bowl, beat the eggs and milk until well blended. Whisk in the salt, then the flour, just until the mixture is smooth.
- Cover the batter and let it rest either over night in the refrigerator, or at room temperature, while your roast or prime rib cooks.
- When your roast has about half an hour left to cook, preheat your oven, for the pudding, to 450°F. Reserve any drippings from the roast when it is done.
- Spray a 9 x 13 inch baking dish with non-stick cooking spray.
- Once the oven has pre-heated, put your baking pan into the oven to warm for about five minutes.
- Pour the batter into the baking pan and return it to the oven. Reduce the oven temperature to 425°F.
- Bake for 30 minutes. The pudding should be puffy and nicely browned at the edges. If the edges seem too pale, then cook for up to another 10 minutes.
- Remove the baking pan from the oven, and drizzle about two tablespoons of the reserved drippings from your roast over the pudding.
- To serve, cut the pudding into rectangular individual servings and move to a serving dish.
Enjoy!