|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
A traditional English side dish to Prime Rib Roast is Yorkshire Pudding, a puffy pop-over like pastry.
Yorkshire Puddings, fresh from the oven, should be well-risen and golden brown with a crisp exterior and soft
middle.
Learn how to cook the
Perfect Prime Rib Roast.
Yorkshire Pudding
Recipe Type:
Condiments,
Prime Rib Roast
Yields: serves many
Prep time: 10 min
Cook time: 20 min
Ingredients:
I usually double the below recipe:
3/4 cup all-purpose flour
1/2 teaspoon salt
3 large eggs, room temperature
3/4 cup milk, room temperature
1/2 cup pan drippings from roast prime rib of beef (beef juices and oil)*
* If you do not have enough pan
drippings, add melted butter.
Preparation:
At least two (2) hours or
overnight before you will need this Yorkshire Pudding batter,
prepare the batter (minus pan drippings), and place in the
refrigerator.
Yorkshire
Pudding is cooked after you have taken your cooked prime rib roast
out of the oven and you are letting it sit for the required resting
period.
In a large bowl, sift together the flour and salt.
In another bowl, beat together the eggs
and milk until light and foamy. Stir in the flour/salt mixture just
until incorporated and smooth.
NOTE:
The batter will
be like a very thin pancake batter.
Cover bowl with plastic wrap and refrigerate at
least two (2) hours (for best results, refrigerate overnight).
Directions for Cooking Yorkshire Pudding:
Traditionally Yorkshire Pudding is made in one large dish or your meat roasting
pan and cut into wedges. For individual servings, I have found it is much easier to prepare them in muffin
tins or
popover pans. You be the judge of how you would like to
cook and serve them. See photos below.
After you take your cooked prime rib out of the oven, increase the
oven temperature to 450 degrees F.
Pour the cooked prime rib meat drippings into your baking pan or
muffin tins of choice. For a popover version, use
popover pans
or muffin pans, putting at least 1 teaspoon of meat drippings in the bottom of each well.
Place the pan or pans in your oven and get the
drippings smoking hot (about 5
minutes). Carefully take the hot pan/pans out of the oven.
NOTE:
The fat in the muffin
tin should be almost smoking.
Remove
the prepared cold batter from the refrigerator.
Whisk the batter thoroughly to break down any lumps and add some
additional air.
Quickly pour the batter into the
hot pan/pans on top of the hot
drippings.
NOTE: If using popover or muffin pans, fill
1/3 full.
The fat should sizzle when you pour
the batter. Work quickly, so you don’t lose all the oven heat.
|
 |
 |
|
Photos adding
Yorkshire Batter to hot meat drippings using popover pans. |
Put the pan back
in oven and cook until puffed and dry, approximately 15 to 20
minutes.
NOTE: Do not open the oven door during
baking.
Remove from oven and serve hot with your Prime Rib Roast.
Makes approximately six (6) individual popovers (depending on size of
pans) ore one (1) roasting pan.
|
