Yorkshire Pudding

  Posted on October 18, 2010  by Leslie Blythe  No comments

Sunday Lunch

Yesterday, we had friends from England for lunch.  We had “Sunday Lunch”, which basically entails eating, talking and drinking around the table all day.  Sunday lunch is a complete “write off” for the day, but what a way to spend a Sunday.

British Sunday lunch is also known as a Sunday Roast and is the very heart of British food and cooking. It is the time for families or friends to get together and share good food. For the cook in the house the roast recipes along with all those Sunday lunch recipes, takes some putting together but the effort is worth it.

A traditional British Sunday lunch is a roast meat with roast beef top of the list – pork, lamb or chicken are also popular – Yorkshire Puddings, gravy, vegetables and a pudding in the cold months and a dessert in the summer.

My Sunday lunch was not a traditional one, I went the Italian route of Tuscan Pork roast.  Anyway, Yorkshire pudding is a must and here is the recipe.

Yorkshire Pudding

Serves 6

3/4 cup all-purpose flour
1/2 tsp salt
3 eggs
3/4 cup milk
1/2 cup pan drippings from roast prime rib of beef

Preheat the oven to 450˚.

Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot.

Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.