What’s a good roast beef dinner without Yorkshire pudding with gravy? For a lot of people, the Yorkshire pudding is a must because the pudding adds airiness to the meal, complementing the density and heaviness of the roast beef. Moreover, Yorkshire pudding is made with the roast beef drippings, making them so very addictive.
This Yorkshire pudding with gravy is like a soufflé because of its soft airiness. But unlike soufflé, cooking this pudding is rather forgiving because even if the perfect pudding is one that keeps its top up, you don’t have to worry if the top does fall down. When the top falls down, it becomes a really nice gravy boat. This awesome recipe is from Kevin of Closet Cooking.
1 cup flour
1 cup milk
3 large eggs, lightly beaten
1/2 teaspoon salt
6 tablespoons roast beef drippings (or butter, oil or lard), melted
- Mix the four, milk, eggs, salt and 2 tablespoons of the drippings in a large bowl until smooth.
- Divide the remaining drippings between 12 muffin holes in a muffin pan and place in a preheated 450F/230C oven for 5 minutes.
- Carefully pull the pan out of the oven and spoon the batter into each muffin hole filling them about half way.
- Return the pan to the oven and bake for 20 minutes, reduce the heat to 350F/180C and bake until golden brown all over, about 10 minutes.
- Remove from oven and enjoy while still warm.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Closet Cooking.