Yorkshire Pudding (a.k.a. Pop-Overs)


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"Awesome with Roast Beef and roasted potatoes, carrots, and onions!"

Serves 6 (makes 12 but, everyone will want 2) | Prep Time 15 min | Cook Time 35 min

Why I Love This Recipe

My family doesn't think it's roast beef dinner without yorkshire pudding! I always serve with roasted potatoes, carrots, and onions all roasted in the same pan.


Ingredients You'll Need

2 eggs, room temperature
1 cup milk, room temperature
1 scant cup flour
1/2 tsp salt


Directions

Preheat oven 400 degrees F. It is important to have a hot oven.


Melt 1/2 tsp lard in one dozen sized muffin tin for ten minutes until the lard begins to smoke. It is key to have the lard very hot when the batter goes in so the yorkshires will puff up properly. If the lard isn't hot enough you will make pucks.


While the lard is heating in oven, beat eggs well and add milk. Slowly add the flour to avoid making lumps. Beat the batter for two minutes until large bubbles appear on surface. This breaks down the flour.


Remove muffin tin from oven and quickly pour batter into tin without letting the lard cool. Very important to be quick at this stage.


Return muffin pan to oven and bake for 20 min at 400 degrees F, then lower oven temperature to 350 degrees F for 10 more minutes or until golden brown.


Remove from pan immediately. I put them into a serving bowl upside down so they drain.


Serve while hot.


You are going to love these!


Pairs Well With

Roast Beef and Roasted Potatoes, Carrots and Onions.


Questions, Comments & Reviews



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