OK as I have said before I am no baker so I tend use either frozen rolls or tube biscuits from the grocery store or perhaps even a loaf of artisan bread from the bakery but over the holidays when I served my smoked Prime Rib I pulled out one of the few bread recipes from my arsenal, Yorkshire Pudding.
What is Yorkshire Pudding? One definition I read says it is a popover but to me that is like defining an apple by simply saying it is a fruit and leaving it at that. While it is true Yorkshire Pudding is a popover it is made from an unsweetened egg batter consisting of egg, flour and milk or water. The Royal Society of Chemistry suggested during 2008 that “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall”.
I found many different recipes for Yorkshire Puddings and they all pretty much have the same ingriedeints of egg, flour and either milk or water. There are many different thoughts or beliefs in the methods for Yorkshire Puddings. One of the biggest debates is that cold batter is better or that over night resting of the batter is essential. as I said I have seen many different recipes and tried alot of them. I kind of mashed up what I think works best and came up with my take on these.
Start of by combining 4 eggs 1 cup of flour (plus 1/2 tablespoon) 3/4 cup milk, 1 and 1/2 tablespoons water, 1/2 teaspoon salt into a nice batter. Mix until smooth, slightly thinner than pancake batter. Let batter rest for at least 30 minutes. I find room temp batter rises taller than cold batter as it bakes. For more flavor seal batter in an airtight container and rest overnight in the refrigerator. If you go with the overnight resting just pull the batter out while you pre heat the oven so the batter comes up to room temp.
Adjust the rack in your oven to the center position. Crank the heat up to 450 F. Traditionally made with drippings from roast beef, you can make this with any kind of fat such as veg oil, lard or shortening. Take 1/2 cup of your fat in my case it was drippings from the Prime Rib, and divide it between the cups of either a popover pan or a large muffin tin.
Place the pan with the fat in the oven and pre heat until smoking hot, about 10-15 minutes. Remove from the oven and transfer to a heat proof surface and pour batter in filling each well between 1/2 to 3/4 full, yes it will start to bake instantly. Quickly transfer back into the oven and bake for about 20 minutes on a popover tin and 15 minutes for smaller muffin tins. Best to just keep an eye on it and when the Puddings have quadrupled in size and turn a beautiful golden brown in color.
Remove from the oven and serve. I like mine topped with Bisto Gravy, but you could top with butter. Any leftovers let cool completely then transfer to a zip top bag and you can freeze them for up to 3 months. In my house they usually only last until the next morning so we only put the zip top bag in the refrigerator because in the morning I warm them up in the oven cut them open and top with butter and sugar cinnamon.
4 large eggs
1 cup and 1/2 tablespoon flour
3/4 cup milk
1 and 1/2 tablespoon water
1/2 teaspoon salt
1/2 cup of fat either beef drippings, veg oil or lard