December 28, 2010 § 2 Comments
I had my first Yorkshire pudding back in the mid 80’s at a steak house in Irvine, the steakhouse is long gone. I still remember how good it was with the medium rare prime rib and au jus poured over it. I’ve always wanted to have it again but haven’t found any place that served it along with prime rib. This year, I decided to make them for our Christmas dinner.
People always think it’s some kind of dessert when I talk about it because of the “pudding” part. If you’ve never had Yorkshire pudding but have had popovers, it’s pretty much the same as a popover with the exception that Yorkshire pudding uses drippings from the meat. If you’ve never had popovers or Yorkshire pudding, it’s kind of like a puffy roll/bread. You don’t really need a special popover pan if you have a muffin tin. Works just as well.
The reception was mixed on these. My MIL and I loved it. She also loves popovers so no surprises there. The Mister wasn’t a fan and his sister thought it was just okay. I was thinking they might have liked them better if there were more salty beef drippings but maybe not. Some of the recipes I looked at varied from a pea sized to as much as a whole teaspoon of drippings in each muffin cup. I went with 1/2 teaspoon since that sounded and looked about right.
This is certainly easy enough to make. I might try making it with other kinds of meat fat (bacon or pancetta perhaps) the next time I grill up some steak. I might even put some of the bacon or pancetta in the batter to see how that turns out and to see if the Mister might like them better. I guess I kind of want him to like it so I can make it more often and not just for me.
Adapted from Emeril Lagasse
Yield: 12 individual puddings
Recipe can be doubled
- 4 tablespoon (for batter ) + 2 tablespoons (for pans) beef roast drippings,
- 3 eggs
- 1 cup milk
- 1 cup flour
- 1/2 teaspoon salt
Preheat the oven to 375 degrees F.
Grease muffin tins with 1/2 teaspoon of the dripping fat. Spray with Pam if not enough.
In a mixing bowl, using a hand mixer or hand whisk, whisk the eggs until frothy. Whisk in the milk.
In a mixing bowl, combine the flour and salt together. Whisk the egg mixture into the flour mixture and mix well until combined to create a lump free batter resembling thick cream. Add remaining drippings and mix. You might see some little lumps of drippings once it cools. Don’t worry since they will melt and cook into the batter once in the oven. Let the batter sit for minimum of 30 minutes up to 3 hours in a cool place, but not in the refrigerator.
Put pan in oven to heat up fat if solidified. Remove when fat is just smoking but not burning. Give the batter one more good whisking and fill each of the prepared muffin cups about 2/3 up. Try to do this as quickly as possible. Bake the pudding for about 30 minutes, undisturbed. It should be golden brown on top. Remove from the oven and serve hot.
The toughest part of this was getting it timed to serve hot with the prime rib roast. I stuck the first batch into the oven right after I pulled out the roast. This gave enough time let the roast rest and for the first batch of pudding to bake up. I carved up the roast during the last 10 minutes of baking so everything is ready to go as soon as I pull out the pudding.
It is really fun to watch these puff up in the oven. And look how beautiful and scrumptious these look right out of the oven!
Hope everyone is winding down from Christmas and gearing up for the New Year!