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In England, a holiday meal with a beef roast is not complete until the Yorkshire pudding is done. More a souffle than a pudding, this dish is traditionally prepared using the rendered beef fat that comes from the roast. Once prepared, Yorkshire pudding is a visual treat that should be brought to the table straight from the oven before it collapses.
Ingredients
| Qty. | Measurement | Description |
|---|---|---|
| 1 | cup | all-purpose flour |
| 1 1/4 | cup | whole milk |
| 3 | large whole eggs | |
| 1/2 | teaspoon | salt |
| 2 | tablespoon | melted unsalted butter |
| 1/4 | cup | canola oil, or rendered beef fat |
Preparation Cook: 60 Min
- Preheat oven to 400 degrees F (205 degrees C). Have ready a well-seasoned cast iron skillet or oven-proof saute pan. Combine the flour, milk, eggs, and salt in a mixing bowl. Whisk until very smooth. Add the melted butter and whisk until smooth. Refrigerate the batter.
- Pour the canola oil or fat into the skillet and place the skillet in the oven. Let the oil heat in the oven for 20 minutes until smoking hot. Remove the skillet from the oven and very carefully pour the chilled batter into the hot fat. Immediately return the skillet to the oven.
- Bake the Yorkshire pudding until it is fully risen and is crispy golden-brown around the edges, about 35 to 40 minutes. Immediately cut into wedges and serve.
Nutritional Analysis
| Number of Servings: 8 | |
|---|---|
| Per Serving | Amount |
| calories | 195 |
| protein | 5g |
| fat | 13g |
| carbohydrate | 14g |
| sodium | 188mg |
| cholesterol | 92mg |
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