Yorkshire Pudding

Yorkshire Pudding

In the old days, a roast beef was cooked at high heat on the oven rack with a pan on the shelf below to catch the drippings. It was in that pan that the batter for Yorkshire pudding was poured about forty minutes before the roast was done. Then the roast and the puffy brown pudding emerged from the oven together. But today we roast our beef at a much lower temperature. Better for the meat, impossible for the pudding. So now the Yorkshire pudding goes into a hot oven as soon as the roast comes out, and it cooks while the roast rests.

Ingredients:

flour
salt
milk
eggs
beef drippings or butter


1. Have all ingredients at room temperature or pudding will not puff up properly
2. Sift together 7/8 cup flour and 1/2 teasp. salt.
3. Add gradually: 1/2 cup milk, stirring all the time.
4. When smooth beat in, 2 eggs, beaten until fluffy and pale yellow.
5. Add 1/2 cup water. Beat vigorously until batter bubbles.
(you can make this batter in a blender, on high speed for 15 seconds with excellent results. I use a blender, put all ingredients in, blend, and then just before putting in the oven, I blend again quickly. Never fails)

6. Preheat oven to hot (400 degrees F)
7. Make this batter at least an hour before it is to be cooked. Beat it again just before baking.
8. In the hot oven heat a 9x10 baking dish. Pour about 1/2 inch beef dripping or melted butter (I melt  1 stick butter) and let fat get smoking hot.
9. Pour in batter. Bake in hot oven for 20 mins.. Reduce oven temperature to 350 degrees F. and continue baking 15 mins. longer.

This recipe is from Vincent Price’s cook book, I’ve used this recipe for 35 years and it’s never failed! I also double the recipe to feed 10 people.