Yorkshire Pudding

Though it was originally served in Britain as a first course to fill up hungry guests when meat was too expensive, these days, Yorkshire pudding accompanies a standing rib roast. Prepare any roast you like; just make sure to save the drippings from the pan.

Recipe by Rori Trovato; photography by Luca Trovato

Yorkshire Pudding

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    2 large eggs 1/4 teaspoon black pepper
    3/4 cup flour 1 cup milk
    1/2 teaspoon salt 1/4 cup fat from roast drippings


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    • 1

      In a medium bowl, beat the flour, salt, pepper, eggs and milk together until very smooth, scraping bowl occasionally. Refrigerate 2 hours or longer (this dough is best made the day before).

    • 2

      Heat oven to 450 degrees F. Place the fat in a 8 x 8- inch baking pan. Heat for 2 to 3 minutes until sizzling. Pour batter into pan and bake for 20-30 minutes, until very puffy and golden. Do not open the oven door while cooking.

    • 3

      Serve immediately. The pudding will puff very high and fall immediately after it's taken out of the oven. Cut into squares and serve with the roast.

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