Yorkshire Pudding

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Yorkshire Pudding

Not a pudding, but a puffed pastry baked with meat drippings. We in the U.S. tend to think Yorkshire pudding and popovers are the same thing. Popovers are hard and very airy. Yorkshire pudding is softer and doesn't rise as high as a popover. Traditionally served with roast beef.

Serves: 4

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	Ingredients 1-l/2 cups flour 1-1/2 cups milk 3 eggs, beaten 1/2 tsp salt 1/4 cup of bacon dripping

Method

Mix the flour and salt together, and then add gradually the milk until smooth. Then add the eggs beaten very light. Put bacon drippings in a roasting pan and heat until hot. Pour in the Yorkshire pudding mixture to a depth of 1/2 inch. Bake in hot oven for about 20 minutes. Baste with some of the drippings after pudding has risen. Cut in squares or large pieces in serving. This pudding may be served only with roasted meats.

TIP: The trick to Yorkshire Pudding has to do with how the hot fat cooks in the oven. For best results, don't keep opening the oven to check on it. Serve immediately as it will deflate as it gets cold. Pour nice beef gravy over top. Or you can use "Yorkies" with chicken.