Yorkshire Pudding

In America, these are called simply POPOVERS.

INGREDIENTS – By Measure

• 2 CU (120 g) of plain flour
• 2 C (200 ± g) lowfat or whole milk – do not use skim
• 4 egg yolks (200 ± g)
• About 1/2 tsp salt, 1/2 tsp pepper
• 3 TBL beef or chicken roast drippings
  (or 1 chopped piece of bacon in the bottom of the pan)
• Optional:  1-2 TBL chopped thyme, tarragon or chives

STEP BY STEP

1. Use a sieve to sift the flour and salt into a bowl.
2. Create a “well” or a hole in the middle of the flour.
3. Break the eggs and place them in the hole.
4. Mix the eggs and flour thoroughly, but do not overmix
5. Add the milk. Try to make a smooth mixture with everything
6. Let mixture rest for 60 minutes in the fridge
7. About 25 minutes before serving, place skillet in a COLD oven
8. Preheat oven and large cast iron skillet to 450 degrees F or 220 C.
   If using chopped bacon, keep an eye on it so it does not burn, but does completely render
9. If not using bacon, cover the bottom of a HOT cast iron skillet with 3-4 TBL roast drippings.  Add butter if necessary.
10. Wait until the oven comes up to heat. CAUTION: Oil will be very hot.
11. Add the batter to the pan, filling to 3/4 from top.
    It should sizzle as you pour it.
12. Close door and turn heat down to 425.
13. Bake for about 25 to 40 minutes minutes – until raised and browned
14. Let the pudding rise and get golden brown in color, but not black
15. Remove from oven and serve immediately.
16. If the pudding sits for a while or if you wait, the pudding may get soggy, and fall in the middle

VARIATIONS

• see also POPOVERS and “Dutch Baby”
• Yorkshire pudding is a tradition staple food in British Sunday dinners. It’s mainly served as a side dish, usually served with beef roast or chicken.