Yorkshire Pudding is almost synonymous with a Prime Rib Roast. Juicy, flavourful beef along with Yorkshire puddings filled with gravy, and all the other trimmings, is traditional holiday fare for millions of people worldwide.
Preparation is easy, the ingredients are simple, but timing is everything when making Yorkshire puddings. Ideally, you want to have the batter prepared and ready to go as the roast is coming out of the oven. Doing so allows just enough time to bake the puddings while the beef is resting, and ensures they are served hot from the oven with the meal.
Makes: 12 puddings
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 cup milk, room temperature
- 3 eggs, room temperature
- 3/4 cup water
- 1/2 cup beef drippings
Directions
- In a large bowl, mix flour and salt together until blended. Add the milk, and whisk until combined well.
- Add eggs and beat until incorporated (no lumps). Add water and beat again until the mixture is light and frothy. Set aside for an hour.
- When the roast has finished cooking, remove from oven; reset oven temperature to 400°F.
- While roast is resting, pour off drippings to measure out a 1/2 cup. Pour a little of the drippings (about 1 teaspoon) into each hole of a 12-hole muffin pan and place in the oven until the drippings are sizzling hot and smoking. Take the muffin pan out of the oven and quickly (and carefully) pour the batter evenly into the 12 muffin holes. Immediately return pan to oven to bake for 30 minutes (or until the sides have risen and are golden brown). NOTE: Do not open the oven to check on progress for the first 20 minutes of baking. Serve immediately.
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