Looking for a ‘tried and true’ recipe and method for Yorkshire Pudding. If any one has made this before I would appreciate any tips.
I’m helping with a Prime Rib dinner tonight for 100 people and thought it would be neat to try this out.
Betty Crocker. com website has the recipe for yorkshire pudding that
I have used for years and it is very good and easy. Don”t know about
making enough for 100 though.
Try this, it worked rather well for novice & nervous me. You may use a shallow baking dish or LARGE muffin tin. Muffin tin worked well for using all the batter in one go and also made for a nice presentation.
No clue how this recipe multiplies but I reckon I’d save my inaugural run at YP for Prime Rib leftovers.
Buen Provecho
Yorkshire Pudding
1/2 pint whole milk or half ‘n half
4 ounces all-purpose flour
Pinch salt
3 eggs
Vegetable oil
Preheat oven to 450 degrees F.
Mix the batter ingredients together. Allow mixture to rest for 10 minutes
Preheat a Yorkshire pudding tray or large muffin tin with 1/2-inch of oil in each section.
After the 10 minutes divide the batter into the tray.
Cook for around 15 to 20 minutes until crisp and puffy, don’t open the oven door before then or they won’t rise.
Yield: 8-10 servings
Creamy Horseradish Sauce
About ¼ to ½ cup of prepared horseradish (to taste) mixed with two cups of sour cream.
Add two tablespoons of lemon juice and a teaspoon of salt.
Thoroughly mix the ingredients, adding more horseradish as desired.
¼ cup of bacon dripping
½ cup milk
1 egg, well-beaten
½ cup sifted all-purpose flour
¼ teaspoon salt
Temp: 450º F Time: 10 - 15 min. Some use a glass pie plate so if you also do, turn the heat down to 425°F. I use the muffin pan to get tasty single servings.
Tip
One tasty and cooking trick - save in a mug in the fridge drained off bacon drippings to use in this recipe - also for that super taste in English Roast Potatoes!
Now combine well-beaten egg and milk; beat till light. Gradually beat in sifted flour and salt; beat with dover beater till smooth. Let stand 30 minutes. (I personally don’t bother with this letting stand 30 minutes step.)
Put about 2 tablespoons bacon dripping into pan or divided up between 6 large muffin tins or into an 8”x8” pan. Heat in oven, make sure you watch pan as it will start to smoke! Pour batter into hot pan; bake in hot over till done. Serves 4.
The trick is the hot fat and the hot oven. Don’t keep opening the oven to check. Serve immediately as it will deflate as it gets cold. Pour nice beef gravy over top. Or you can use “Yorkies” with chicken.
In England, as a kid due to food shortage, we were given the choice of having our slice of ‘Yorkie’ on our dinner plate or served as our ‘sweet’ with jam on it. Of course we always choose our Yorkie as a ‘sweet’ else we didn’t get any dessert!
On the yorkies. The dough is basic pate choux and you probably already found a million recipes for that. The method as was developed was to let the drippings from the prime rib fall through the grill onto the yorks.
Since that is not practical, at the end of the prime rib roasting take the drippings and put them into the tins (muffin or yorkie) that have already been preheated. This is the kicker to a non sticking puffy yorkie. Put in the dough and quick into the oven.