Thursday, October 13, 2011

Yorkshire Pudding Day

By Diane Forrest,

When I think of pudding, I think of something cold, creamy and chocolate.  Sometimes I even think of banana pudding, with slices of bananas, vanilla wafers, and vanilla pudding.  Yorkshire pudding is different.  It’s a batter that is fried and served with gravy. It gets its name because it originated in Yorkshire, England.  It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners - the Yorkshire pudding being much cheaper than the other constituents of the meal - thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.

It's not hard to make, and since today is Yorkshire Pudding day, why not give it a try?

Yorkshire Pudding

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup milk
  • 1/2 cup pan drippings from roast prime rib of beef

Preheat the oven to 450 degrees F.

  • Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy.
  • Stir in the dry ingredients just until incorporated.
  • Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish.
  • Put the pan in oven and get the drippings smoking hot.
  • Carefully take the pan out of the oven and pour in the batter.
  • Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.

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