Yorkshire PuddingDec 27th, 2011 | By Peter Minakis | Category: Baking, Bread, English, Featured, Recipes, Side
Yorkshire Puddings are an accompaniment served along with Prime Rib Roast. They are made of an egg and milk batter and the most successful “Yorkies” are big and fluffy with holes in them so that you may add “au jus” into them. You’ll need reserved beef drippings/fat from your roasting pan, muffin tin and a little bit of time for your batter to rest. The eggs in this recipe give your Yorkshire Puddings elevation and please don’t open the oven to see how they are doing, they will deflate. That’s what the oven light is for!
12 Tbsp. of beef fat/drippings
6 large eggs, beaten
2 cups of milk
2 tsp. sea salt
2 cups all-purpose flour
Pre-heated 450F oven, middle rack
- In a bowl, add the eggs and beat with a whisk then add the salt and milk and whisk until blended. Now add the flour and mix until the there are no lumps. Place in the fridge for an hour and return to room temperature before baking.
- Place a tablespoon of the beef dripping/fat from your Prime Rib’s roasting pan and place in your pre-heated 450F oven for 5 minutes. Carefully remove the muffin tin and pour equal amounts of batter into the muffin tins and place back in the oven. Reduce the temperature to 400F and bake for about 35 minutes or until golden (do not open the oven or the Yorkies will deflate).
- Remove from the oven and serve on or beside each serving of Prime Rib and serve “au jus” on top.
Post Footer automatically generated by Add Post Footer Plugin for wordpress.
© 2011, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.