Yorkshire Pudding
Yorkshire Pudding might be just the side dish you are searching for. This recipe makes 6 servings with 197 calories, 9g of protein, and 5g of fat each. For 31 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 136 people have tried and liked this recipe. It is brought to you by Steamy Kitchen. Head to the store and pick up table salt, fat free low sodium beef broth, unbleached flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is not so spectacular. Users who liked this recipe also liked Yorkshire Pudding, Yorkshire Pudding, and Yorkshire Pudding.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
3 large eggs, at room temperature
3 tablespoons beef fat (from your Prime Rib Roast)
1 1/2 cups milk, at room temperature
3/4 teaspoon table salt (1 1/2 teaspoons kosher salt)
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces), sifted
Equipment:
whisk
bowl
oven
muffin tray
frying pan
toothpicks
Cooking instruction summary:
1. In large bowl, whisk together eggs, milk and salt. Sift in the flour in three stages, each time whisking until flour disappears before adding in more flour. Let rest at room temperature for 30 minutes and up to 3 hours.2. When the prime rib roast is finished, spoon out 3 tablespoons of beef fat. Turn oven to 450F. 3. Stir 1 tablespoon of the beef fat into the batter. 4. In a muffin pan, fill each cup with 1/2 teaspoon of the remaining beef fat. When oven has reached temperature, place muffin pan with fat into oven for 3 minutes until smoking hot. 5. Carefully take out pan (careful! it's hot!) and pour batter into each cup, filling to 2/3 full. Immediately return to oven and bake for 20 minutes. Do not open oven door during baking, or the Yorkshire Puddings will collapse. Reduce heat to 350F and bake an additional 10 minutes until golden brown. 6. Remove from oven, pierce each Yorkshire Pudding with toothpick to allow steam to escape and prevent them from collapsing.
Step by step:
1. In large bowl, whisk together eggs, milk and salt. Sift in the flour in three stages, each time whisking until flour disappears before adding in more flour.
2. Let rest at room temperature for 30 minutes and up to 3 hours.
3. When the prime rib roast is finished, spoon out 3 tablespoons of beef fat. Turn oven to 450F.
4. Stir 1 tablespoon of the beef fat into the batter.
5. In a muffin pan, fill each cup with 1/2 teaspoon of the remaining beef fat. When oven has reached temperature, place muffin pan with fat into oven for 3 minutes until smoking hot.
6. Carefully take out pan (careful! it's hot!) and pour batter into each cup, filling to 2/3 full. Immediately return to oven and bake for 20 minutes. Do not open oven door during baking, or the Yorkshire Puddings will collapse. Reduce heat to 350F and bake an additional 10 minutes until golden brown.
7. Remove from oven, pierce each Yorkshire Pudding with toothpick to allow steam to escape and prevent them from collapsing.
Nutrition Information:
covered percent of daily need
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