2-3-4 Yorkshire Puddings
So simple; so easy to remember the ingredients. Makes about a dozen. You will never have enough of this British love affair. Everyone will always want seconds.
Ingredients:
2 c plain white flour
3 c milk
4 whole eggs
Salt and pepper
And if you have a thing for crushed fresh rosemary, add a sprinkle at the last minute. Not too much because it is very powerfully pungent.
Directions:
Make a well in the centre of the flour.
Using the tines of a fork, mix the eggs and milk and add the salt and pepper, then gently incorporate about a third of the liquid into the flour. Then add another third of the liquid, still using the fork.
Incorporate the remaining third of the egg/milk mix, using a spatula or wooden spoon.
Cover the bowl and let rest perhaps 15 minutes. Mixture should be like a stiff pancake batter.
Heat empty muffin pans in a very hot oven for 5-10 min. Put a tablespoon of au jus on each muffin tin. Be careful because the drippings will sizzle when touching the hot muffin tins.
A little secret: If you keep leftover bacon drippings on hand, add a very tiny bit to the beef drippings in the muffin tins.
Using a soup ladle, half fill the muffin tins with Yorkshire batter and bake, uncovered, in a preheated oven at 400 to 425 F for about 20-30 minutes while the prime rib roast is settling (that matches timing, about a half hour), waiting to be carved.
The batter will puff up like a Choux Paste in an uneven, often lopsided ball and will deflate quickly when removed from the oven.
These Yorkshires can be gently reheated in a turned-off oven, or kept warm briefly before serving. Tent the pan with tinfoil while resting, but be careful because you don’t want steam to cause the puddings to “sweat”. They will get tough.
These are best served immediately, hot from the oven, with your favourite roast beef.
Enjoy this so easy-to-do, spectacular addition to any table!
The working title for Carolyne’s Gourmet Recipes cookbook is From Lady Ralston’s Kitchen: A Canadian Contessa Cooks. This kitchen-friendly doyenne has been honoured and referred to as the grande dame of executive real estate in her market area during her 35-year career. She taught gourmet cooking in the mid-70s and wrote a weekly newspaper cooking column, long before gourmet was popular as it is today. Her ebook, Gourmet Cooking – at Home with Carolyne is available here for $5.99 US. Email Carolyne. Scroll down to the comments at each recipe column. Carolyne often adds complimentary “From Lady Ralston’s Kitchen” additional recipes in the Recipes for Realtors Comments section at REM.
