Perfect Yorkshire Pudding |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is a traditional part of our Christmas day dinner that has been wishy washy since my Grandmother died. I have only one 6 serving popover pan, so when I found this recipe , I was thrilled. My mother's recipe calls for putting the Yorkshires into a cold oven which is an impossibility so another thumbs up for this recipe. **It DOES call for resting/chilling for 4 hours - overnight, which is not included in the prep/cook time**. I just mixed it up in the morning. It wasn't fussy about cooktime - I started at the lower end of the recommended cooktime and checked it every 5 minutes. It just kept getting bigger & bigger!!! I cooked it for a total of 35 minutes. When it came out of the oven, Mom said it looked just like my Grandmother's. The ULTIMATE compliment. And my FIL wants a copy of the recipe. I also used a 9x13 pan so I could use the roasting pan for gravy. I had the leftovers for breakfast with a bowl of gravy. Yup, no kidding. Enjoy! Ingredients:
2 cups all-purpose flour |
1 teaspoon salt |
6 large eggs |
2 1/2 cups milk |
1/4-1/2 cup pan dripping, to coat a 9x13-inch baking dish |
Directions:
1. Whisk together salt & flour; set aside.
2. In a medium bowl, whisk together eggs & milk.
3. Add flour mixture and whisk until combined; cover with plastic wrap & chill in the refrigerator at least 4 hours or overnight.
4. When the roast is done, raise oven temperature to 425°F.
5. Transfer enough pan drippings to coat pan & heat pan in oven until hot.
6. Remove batter from refrigerator & whisk well.
7. Remove pan from oven & quickly add batter.
8. Bake until crisp & golden 20-35 minutes.
9. Serve with prime rib & gravy.
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