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Yorkshire Pudding
ACTIVE TIME: 10 minutes
TOTAL TIME: 40 minutes
Yield: 4 to 6 servings
Save the drippings from, say, our Holiday Standing Rib Roast, to make Yorkshire pudding, a golden brown, puffy side dish that's perfect for pairing with Christmas dinner.
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Software
- 1/4 cup roast drippings
- 2 cups
all-purpose flour - 2 cups whole milk, at room temperature
- 4 large eggs, at room temperature
- 1 1/2 teaspoons
kosher salt
Specialized Hardware
12-inch cast-iron skillet
ACTIVE TIME: 10 minutes
TOTAL TIME: 40 minutes
Yield: 4 to 6 servings
Procedure
- Place a 12-inch cast iron skillet on the lower middle rack in the oven and heat the oven to 400°F.
- Measure out 2 tablespoons of roast drippings and add to a food processor or blender, along with the flour, milk, eggs, and the salt. Process until smooth, about 30 seconds.
- Carefully remove the hot skillet from the oven. Add an additional 2 tablespoons drippings to the skillet and swirl to coat the bottom of the pan. (If you don’t have 2 tablespoons for the skillet, add oil to make up the difference.) Pour the batter into the skillet, then return to the oven and bake until the pudding is puffed and golden brown, about 30 minutes. Serve hot alongside thick slices of standing rib roast.
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