Prime Rib Dinner - Yorkshire Pudding

I struggled for quite a while many years ago when I lived with my Aunt and Uncle and we all took turns making dinner and I wanted Yorkshire Pudding.  My Grandmother used to make them and they were so wonderful covered in rich gravy.  That crispy outside and soft inside, hot and steamy.  Amazing!!

So, after many trials and experiments, I finally found what worked for me to produce a well puffed and beautifully crispy Yorkshire Pudding.  Here's what I do, and hopefully it will help someone who's scared to try, be able to share what I think are the BEST Yorkshire Puddings ever!  And you're not going to believe just how easy they are to make!

Now, many will think that these are only served with a roast.  But truthfully, I think they go with any meal that incorporates gravy.  And don't tell anyone but - if you happen to have leftovers - they taste just as nice cooled with jam or jelly!
 

Now, planning to get these done and ready to serve as the roast is preparing to get carved, potatoes are getting mashed and gravy is being finished CAN be a bit daunting.  But planning ahead will help (why not make your potatoes early in the day or >gasp< the day before and heat before serving) and practice will make it perfect!!  And hey, that roast needs to rest for a bit anyways (30 minutes or more) and get carved (15-10 minutes work).....and voila...you just found time to make your Yorkshire Puddings!!

Yorkshire Pudding
Makes: 12 perfect morsels


1 cup milk
1 cup flour
3 eggs

 Vegetable oil


Preheat oven to 400 degrees Fahrenheit before starting cooking process.

Mix milk, flour and eggs in a large measuring cup.  You can use a bowl, but the cup will help later when it's time to fill your muffin pan.  Mix well until no lumps remain.

Chill in the refrigerator for as long as possible, 2 hours is optimal.

When batter is sufficiently cooled, get your muffin tin ready buy filling each space with a small amount of vegetable oil - enough to cover the bottom (about 1 Tbsp each).  I find a well used and beat up tin works best and have a specific muffin tin JUST for Yorkshires!

Place muffin tin with oil into preheated oven.  This is a crucial step and one that can NOT be skipped.  Heat your muffin tin/oil until hot, about 10-15 minutes.  Watch for smoke.  If it's smoking - it's hot enough!!


(Note:  many people will recommend that you use some meat drippings instead of oil for Yorkshire Puddings.  I have tried but have never had much luck.  But, I would be tempted to try bacon grease >arteries groaning< and probably will one day when I have some extra on hand.  Just remember that the bacon will have a lower smoking point than vegetable oil)

Working at a stable and heat proof work station, remove hot tin from the oven and set aside.  Be extremely careful to NOT SPILL any oil.  It is scalding hot.  This is actually one step that we are adamant that all children STAY OUT of the kitchen.

Begin filling each space with the batter.  Remember - you are adding a very cold liquid to a very hot oil.  It might splatter.  It might spit.  Well, it probably will.  Sorry.

Quickly but safely fill each cup to 1/2 full.  See how the cooking process has started already??  THIS is what makes a GREAT Yorkshire Pudding!



Now, get that tin back into the oven!!

Cook the puddings for 15 minutes at high heat.  Then, turn the heat down to 350 degrees for the remainder of the cooking time.  I usually find that an additional 20-30 minutes is required to fully cook the puddings. 

How do you know they are done??  No guessing required if they have risen well and are nicely browned & crispy!! 

When done, remove from oven and carefully pop out of the muffin cups and into a towel lined serving bowl.  Sadly, once removed from the tin some puddings will start to 'deflate', like a souffle.  Usually an indication that they could have used a bit more cooking but (let's be honest here) it has no bearing on the taste.  Trust me.  I've eaten a lot of these!!

Proudly present these hot and tasty treats to your guests.  Wait for the ohhs and ahhs as they pour gravy into them and enjoy.  And one more bit of advise....grab Yorkshire Pudding an extra FAST!!  They don't last long!!


Enjoy your Sunday Dinner!


--The Cook