No traditional Christmas dinner is complete without Yorkshire pudding. The first documented recipe for this English dish may have been in 1737 and called ‘ dripping pudding.’ The dripping refers to using the drippings from roasted meat in the pan. The incredibly light and crisp puff pudding is perfect for that last bite of mashed potatoes and gravy.
Yorkshire Pudding Recipe
1/4 cup roast drippings or lard
2 eggs
1 cup milk
1 cup sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
Pour fat/drippings into a 9-inch square baking pan or muffin/popover tins. Heat in 425 degree oven for 5 minutes.
Meanwhile, beat eggs until frothy with rotary beater. Add milk; blend well. Add flour, baking powder and salt. Beat until smooth. Pour batter into hot baking pan.
Bake in 425 degree oven 30-35 minutes or until pudding is golden brown and puffy. Edges should be crusty. Serve hot with roast. Pudding will fall in the middle as it cools.
Yields 6 servings.
