Yorkshire Pudding, a classic British side dish, isn’t actually pudding at all. At least, not in the way that we think of pudding nowadays. It’s actually closer in texture to a puffed pancake. Light, soft, and absolutely splendid when served alongside prime rib, filet mignon, or beef tenderloin with a bit of gravy. While many home cooks refrain from cooking Yorkshire Pudding because of it’s slightly finicky nature, it’s easy to make a batch of perfect, delicious pudding when you follow this easy recipe and a few simple tips.
Easy, Foolproof Yorkshire Pudding
1 cup flour
1/2 teaspoon salt
1 cup milk
2 tablespoons melted butter
4 tablespoons of roast drippings
Preheat your oven to 450 degrees. Place the roast drippings in a 9×12 inch baking dish, then place it in the oven, allowing it to come to a sizzling boil.
While the pan & drippings are heating, stir together the flour and salt in a large bowl. In a smaller bowl, beat together the milk, butter, and eggs until very well beaten. Pour the wet mixture into the flour, then pour immediately into the hot pan (if you have time, this batter may be refrigerated for up to 2 hours. The colder the batter is, the more your Yorkshire Pudding is likely to puff). Bake for 10 minutes, or until golden brown. Serve immediately slathered in gravy.