I always make this alongside a roast and use the beef drippings to cook this pudding in. If you don't have the beef drippings, use the oil provided in the recipe.
Preheat oven to 425 degrees F. Coat a 9x13 inch baking pan with beef drippings or oil. In a large bowl, mix together the milk, eggs and salt. Beat until smooth. Gradually whisk in flour until it's lump-free and resembles a thick cream. Let stand for 30 minutes. Preheat the pan for 15 minutes in the oven so the drippings/oil are hot and sizzling. Carefully pour the batter into the baking pan. Bake 20 minutes. Lower oven temperature to 375 degrees F and continue baking 15 minutes. The mixture should be puffed and golden brown. Remove from oven and serve hot.
By attosa from Los Angeles, CA
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My mother was from England, married Dad during WW@, came over here and made the yummiest Yorkshire Pudding! It was such a treat with the roast ad brings back so many memories.
I had this when I was in England,it was served with a type of stew. Very yummy.
I remember my mother making this.We loved it! She was English and it was a favorite of the family. Thanks for sharing, it brings back fond memories of my mother.
I am English and love Yorkshire Pudding. There is another dish that you can make with the same batter, it's called Toad in the Hole. Make the batter as before. Place some sausage links in the oil/lard in the dish you will be cooking the Yorkshire Pudding batter in. Place the dish in the oven to heat and when the lard has melted and is sizzling, pour the pudding batter over the sausage links and return the dish to the oven for the prescribed time.
Instead of sausage links you can add berries to the same batter and make a fruit-laden pudding. Serve with cream.
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