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Yorkshire Pudding Puffsby Donata Maggipinto from Christmas Family Gatherings |
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Ingredients: 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon coarsely ground pepper, plus more for topping 2 eggs 1 cup whole milk 6 teaspoons drippings from roasting pan
This and many other wonderful recipes
may be found in Donata Maggipinto's Christmas Family Gatherings from Chronicle Books
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The traditional accompaniment to roast prime rib of beef, and definitely a festive addition to the Christmas table, Yorkshire pudding is rich and luscious. Kids go crazy for it! I like to make it in a muffin pan so everybody has his or her own little pudding. You can make the batter up to a day in advance and refrigerate it, tightly covered, until ready to use. I found that a cold batter results in a lighter, higher pudding. Here's another secret: Once you put the Yorkshire pudding in the oven, don't peek or the pudding may collapse. This recipe may be doubled.
In a small bowl, stir together the flour, salt, and 1/4 teaspoon pepper. In a bowl, using an electric mixer set on medium-high speed, beat the eggs until light and foamy. Beat in the milk until blended. Add the flour to the eggs and mix just until combined. Refrigerate until ready to use.
Serves 6
Place a 6-cup muffin tin in the oven and preheat it to 450°F. If you've just cooked the roast beef, simply increase the oven temperature and place the muffin tin in the hot oven for 3 minutes. Remove the muffin tin from the oven. Spoon 1 teaspoon of the pan drippings into each muffin cup. Spoon the batter into the muffin cups, filling each half full. Sprinkle the tops with a bit of pepper. Bake the puddings until puffed and golden, about 15 minutes. Remove the puddings from the oven and gently lift each one out of the pan. Serve immediately.
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