Cask & Barrel

Yorkshire Pudding

May
05

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Yorkshire pudding is used as an accompaniment for roast beef. The meat should be removed from the oven before the pudding is baked since the latter requires a much higher baking temperature; or use another oven.

All-purpose flour, 1 cup
Salt, 1/2 teaspoon
Eggs, 2
Milk, 1 cup
Drippings from the roast beef, 4 tablespoons

Sift flour; measure; add salt and sift again.

Beat eggs with a rotary beater until light and thick. Add flour and 1/3 cup of the milk; continue to beat slowly until all the flour is moistened — about 30 seconds.

Gradually add remaining milk, beating until the mixture is free from lumps — 1 to 2 minutes.

Put drippings into a pan (7 1/2 by 12 by 2 inches). Pour in the batter and bake in a hot oven (425 F.) 40 to 45 minutes. Serves at once. Makes 6 to 8 servings.

Popovers: Add 1 tablespoon of melted shortening with the final addition of milk. Fill greased custard cups or iron muffin pans a little less than half full. Bake in a hot oven (425 F.) about 40 minutes. Serve at once. Makes 6 to 8 large popovers.

 


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

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