Yorkshire pudding is a traditional British side dish with roast beef. My mother never really made it but I was introduced to it through my friends who had British descent mothers. There is just something about the flavor when you have good gravy to sog it in.!
The yorkshire pudding batter needs to be cold. Make it a day ahead and refrigerate.
beef roast
2 cups flour
1 ts salt
6 large eggs
2 1/2 c milk
Sift together flour and salt. Place in bowl; make a well, and place eggs in center.
Slowly whisk in 1/2 c milk.
Gradually whisk in remaining 2 cups milk. Cover with plastic; chill in fridge at least 4 hours, or overnight.
When roast is finished, set oven, at 425. Deglaze the pan, pour 1/4 c of the pan drippings into roasting pan. Don’t use it all because you still need some to make gravy.
Heat pan and drippings until very hot, about 5 minutes. Remove batter from fridge and whisk well.
Quickly pour into hot pan. Cook until crisp and golden, 20 - 30 min. Serve warm with prime rib or another beef roast.
beef roast
2 cups flour
1 ts salt
6 large eggs
2 1/2 c milk
Sift together flour and salt. Place in bowl; make a well, and place eggs in center.
Slowly whisk in 1/2 c milk.
Gradually whisk in remaining 2 cups milk. Cover with plastic; chill in fridge at least 4 hours, or overnight.
When roast is finished, set oven, at 425. Deglaze the pan, pour 1/4 c of the pan drippings into roasting pan. Don’t use it all because you still need some to make gravy.
Heat pan and drippings until very hot, about 5 minutes. Remove batter from fridge and whisk well.
Quickly pour into hot pan. Cook until crisp and golden, 20 - 30 min. Serve warm with prime rib or another beef roast.
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