Yorkshire Pudding
Yorkshire Pudding is really fail-proof!
I’ve made it before in muffin tins, and it was always a nightmare! Oiling the individual muffin tins… getting it smoking hot, only to have the pan cool off before I was done adding the mixture AND the fact it never made enough to fill 12 muffins.
This way is easy:
Have all your ingredients at room temperature.
You can let it rest in your fridge overnight. Bring it to room temperature before you make it.
If you don’t have all night, let it sit on the counter for at least 30 minutes.
You can transfer this batter to an airtight container and refrigerate overnight or for up to 3 days.
It’s all about timing… get it on the table after everyone is seated. They are best while they are hot. Anytime you have gravy, for any meat is a great time to make Yorkshire Pudding!
Credit: Serious Eats
Ingredients
4 large eggs
About 1 cup all purpose flour plus 2 teaspoons
3/4 cup milk
1 tablespoon plus 2 teaspoons water
1/2 teaspoon kosher salt
About 1/2 cup beef drippings, lard, shortening, or vegetable oil
Instructions
1
Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes.
2
Adjust oven rack to center position and preheat oven to 450°F (230°C). Divide drippings (or other fat) evenly between two 8-inch cast iron skillets Preheat in the oven until the fat is smoking hot, about 10 minutes.
3
Remove hot skillet from oven, put on heat-proo surface like your stovetop. USE SOMETHING WITH MORE PROTECTION THAN AN OVER MITT. CAST IRON HANDLE IS HOT, YOU'LL FEEL IT THROUGH A NORMAL OVEN MITT.
Divide batter betwween 2 8" CI frying pans or 3 6" CI frying pans. Immediately return to oven. Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, popover- or skillet-sized ones will take 16 - 25 minutes depending on pan size and overn temperature.
4
Serve immediately.
You can also freeze Yorkshire pudding. Cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.
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Love Flips
I guess I’ll need a CI pan!
YES you do!! lol