James Beard's Yorkshire Pudding
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 2 large eggs, beaten
- 1 cup milk
- 1 cup flour (scant cup)
- salt, to taste
- beef drippings, as required
directions
- 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".
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Reviews
-
Another winner from Lennie! This was easy to make and I liked the fact it was just 1 pan instead of filling up muffin tins as i used to do. I baked it while the prime rib rested and I made the gravy. I whisked it up in a bowl and didn't have to haul out my mixmaster and it turned out great. This will certainly replace my more labour intensive old recipe.
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I searched high and low for my recipe for Yorkshire pudding from my English friends and couldn't find it so I decided to try this. I am now feeling VERY guilty that I couldn't find it because I like this one SO much better! I love the technique of beating the eggs until they are fluffy. I didn't serve this the traditional way. I poured it over piping hot leftovers of Yoopers to die for pot roast and made a "Yorkshire Pie" out of it. Very good eating. Thanks for sharing Lennie!
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Very good recipe and easy too. I decided I wanted to have Yorkshire Pudding with Pot Roast instead of Rib Roast, so no beef drippings. I cut the fat cap off the outside edge of the chuck roast and cut it into pieces, put it in the glass pie dish I intended to use, and baked it with the Pot Roast for 4 hours at 200 degrees. I got enough drippings to use for the Yorkshire Pudding and it was yum with the Pot Roast.
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