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.

Yorkshire Pudding

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

  1. Allow your ingredients to come to room temperature.
  2. 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.
  3. 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.
  4. Cover the batter and let it rest either over night in the refrigerator, or at room temperature, while your roast or prime rib cooks.
  5. 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.
  6. Spray a 9 x 13 inch baking dish with non-stick cooking spray.
  7. Once the oven has pre-heated, put your baking pan into the oven to warm for about five minutes.
  8. Pour the batter into the baking pan and return it to the oven. Reduce the oven temperature to 425°F.
  9. 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.
  10. Remove the baking pan from the oven, and drizzle about two tablespoons of the reserved drippings from your roast over the pudding.
  11. To serve, cut the pudding into rectangular individual servings and move to a serving dish.
  12.  

    Enjoy!

    craig