Also known as batter pudding or dripping pudding, these pastry like mini cakes are created by placing a small amount of batter into piping hot fat and baking at high heat. Traditional yorkshire pudding uses beef drippings, but any kind of high heat tolerant fat will work.
Prep Time: 10 minutes
Cook Time: 25-30 minutes (includes 10 mins preheat time)
3/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
3/4 cup of milk
1/2 cup of pan drippings from roast prime rib of beef
Note: You can also use vegetable oil if you don't have pan drippings - just call them "puffy popovers" or make up another name... The term yorkshire pudding is traditionally reserved for batter which is cooked only in greasy meat drippings...
|Yorkshire Pudding served atop Prime Rib Soup|
- Preheat oven to 450 degrees F.
- Whisk together the flour, salt, and thyme in a bowl.
- In another bowl whisk together the eggs and milk until light and foamy.
- Stir in the dry ingredients just until fully incorporated.
- Place batter in a easy pour measuring cup and let sit while the oven, pan, and fat preheats - about 20 minutes.
- Place the drippings into a 12 hole muffin pan - about 2 teaspoons per hole - and place into the preheated oven until the drippings are smoking hot.
- Carefully take the pan out of the oven and fill each hole about halfway.
- Put the pan back in the oven and cook until puffed and dry, about 15 minutes.
Here is the original video which inspired this dish.
Here is a link to the Prime Rib Soup pictured above.
Here is a link showing a fool proof method of preparing Prime Rib of Beef.