Recipe by Lennie
Taken from The James Beard Cook Book, 1961 copy. I prepare this recipe every time I do a prime rib roast, always with excellent results.
Top Review by Evie*
Easy peasy Yorkshire Pudding recipe, not to mention delicious too! We had roast beef this year for our Christmas Dinner and I was after a Yorkshire Pudding recipe. I knew when I saw this was one of Lennies recipes that it would be a winner. Lovely and crispy round the edges..mmm perfect.
Directions See How It's Made
- In a mixing bowl, beat the eggs with an electric mixer (or a LOT of elbow grease) until they are light and fluffy.
- Gradually beat in the scant cup of flour and the milk.
- Add salt and about 2 tablespoons of beef drippings from the roast it is assumed you are also making.
- Heat a baking pan (like a cake pan) in the oven (set at 450F) until it is hot, then pour 1/4 cup of beef drippings into the bottom of the pan.
- Immediately pour in batter and bake for 10 minutes.
- Reduce heat to 350F and cook for 10 to 15 minutes longer, until Yorkshire is puffy and well browned.
- Cut into squares to serve.
- James Beard suggests making this after the roast comes out of the oven:"This can be done after the roast is removed from the oven and while it is standing to let the juices settle".