Yorkshire Pudding

If you’re roasting a beef, this is what you need to go along with it. Nothing can beat a roast beef with Yorkshire pudding made with real beef drippings. Treat yourself.
Also, these are just popovers with beef drippings. Make them for breakfast sometime with some butter and jam.

Ingredients

  • some eggs, milk, flour, salt, and fat…

Directions

  1. It’s important to get the ratios correct. You want 1:1:1 parts of your core ingredients and eggs tend to vary quite a bit.
    • Take 2 identical clear glass vessels, and crack your eggs into one. Then spoon flour into the second until it levels out to the same height as the eggs. Dump the flour into your mixing bowl. Measure the milk using the same glass in the same way, comparing it’s height against the eggs again.
  2. After you managed to get your eggs, milk, and flour together in equal parts by volume; Add the salt about 1/8th teaspoon of salt per egg.
  3. Whisk the mixture together until smooth
  4. Heat oven to 400F degrees.
  5. Let the mixture rest for at least 30 minutes prior to cooking, or up to a day overnight covered in the fridge. (remove from fridge 1 hour prior to cooking)
  6. If you’re using a muffin tin, add about 1-2 tsp of fat to each. And heat in 400F oven for 3 minutes. Pour the mixture into hot oil and return to oven.
  7. Bake for 20 minutes or until a dark golden brown.
  8. Once removed from the oven, let sit for 10-15 minutes before trying to remove them from the pan.

Additional Notes

  • 2 eggs can make about 6 yorkies in a standard muffin tin.
  • You can also just dump the whole lot of batter into a roasting pan with drippings for the roast if you’re not too concerned with the form factor. You might need to remove some of the fat drippings though, depending on the roast.
  • You could also use a cast iron pan. A 10-inch pan is probably good for a 2 egg batch.
  • Don’t over-do it on the fat, as tempting as it is. 2 teaspoons is actually plenty for 1 muffin tin.
  • If you don’t have fat from a beef roast, you can use store bought tallow, or duck fat, or even vegetable shortening.