When preparing Yorkshire Pudding, make sure you use fat rendered from your roast to grease the pan. That takes a little forethought to not trim fat from the roast, in fact it requires selecting a roast that has a thick fat cap. I typically use a muffin tin and fill each hole one quarter full of rendered fat. Additionally, don’t make the batter at the last minute. Immediately following putting the roast in the oven, prepare the batter. The flour needs to be well hydrated which cannot be accomplished at the last minute. That’s similar to making good crepes.
Almost as good as the roast it accompanies!
Similar to a “Dutch Baby” (German pancake) much better than
a typical American pancake. Rated up there with a French pancake. Little Bit of Sweden = onion popovers. Ummm GOOD!
My mother used to make this when we had roast beef. As she passed away in June at the age of 94, I don’t think I’ll be having it again anytime soon. I suppose preferring it swimming in gravy wasn’t good for my health but, even by itself, I enjoyed it.
No truth to the rumor that Yorkshire terriers are involved in the recipe, other than by licking out the bowls.
It’s great stuff if done right. Use to get it on Thanksgiving from my grandma, but alas she is to old now. Store bought ones are a pale comparison to my grandmas.