Yorkshire Puddings

Similar to popovers, these are the traditional accompaniment to roast prime rib of beef.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Yorkshire Puddings

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    3/4 cup all-purpose flour 1 1/4 cups whole milk
    pinch of salt 1/4 cup beef drippings or melted butter, for the pan
    1 large egg


    Prep: 10 min Total: 45 min
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    • 1

      Sift the flour and salt into a large bowl. Make a well in the center. Crack the egg into the well and add about one-third of the milk. Beat the egg and milk together with a wooden spoon, gradually drawing in the flour from the sides of the bowl.

    • 2

      Stir in half of the remaining milk. Change to a whisk, and whisk in the remaining milk. Let stand for 30 minutes.

    • 3

      Preheat the oven to 425°F (220°C). Generously grease the muffin cups with the drippings. Place the pan in the oven for about 3 minutes, or until the pan is very hot. Pour equal amounts of the batter into the muffin cups. Bake for 20–25 minutes, until the puddings are golden brown and crisp. Serve immediately.

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