Does anyone make Yorkshire Pudding?

[babylonsister]

I have a small 3# standing rib roast that I'd like to serve puddin' with, but am not quite sure how to supplement the lack of drippings for such a small piece of meat. Any suggestions, and thanks!

[The empressof all]

1. Melted Butter....

I usually use drippings for the gravy on a roast that size but I do like the Yorksire Pudding. My mom use to roast Potatoes in the drippings which is also amazing.

[grasswire]

2. I wonder about augmenting with better than bouillon

It really has a good taste, I think.

[hippywife]

3. I really like the vegetarian Better Than Bullion.

That stuff is really good a perking up soups. :hi:

[likesmountains 52]

4. I think you need a little fat (drippings or melted butter) also...most important

step is that the milk and eggs need to be at room temperature or you won't get your pudding to puff.

[Lugnut]

5. Here's my sister's recipe.

Leek Yorkshire Pudding

4 Tbs unsalted butter or 4 Tbs drippings from roast
2 large leeks (white and green parts only) cut into 2 inch pieces
4 Eggs
2/3 C All purpose Flour
3/4 Tsp Salt
1/4 Tsp Ground nutmeg
1/4 Tsp white pepper
1 1/2 C whole milk

Grease 8 in glass dish with 2 in high sides with 1 Tbs butter. Thinly slice leeks in processor. Heat 2 Tbs butter in heavy skillet over medium heat. Add leeks and cook until just softened, stirring occasionally, about 5 min. Place leek mixture, remaining 1 Tbs butter, eggs, flour, salt, nutmeg and pepper in processor bowl. Process about 20 sec just to blend. Scrape down sides of bowl and turn on processor. Add milk and blend for 10 seconds. Pour contents of work bowl into prepared glass baking dish. Place dish on cookie sheet. Bake in a 400 degree oven until the bottom and sides are brown and a toothpick comes out clean...about 45 minutes. Cut pudding into squares and serve hot. Makes six servings.

[housewolf]

6. You could use whatever meat drippins you get and supplement w/ melted butter

That way you'd get some of the flavor of the beef in you Yorkshire.

I've seen recipes calling for as much as 1/2 c drippings made in a 9" pan to as little as 1/4 c drippins made in a 9x13" pan, so it seems to be pretty variable. My dad used to just put a little in the bottom of a pie tin and then pour in the batter. I've always made it in muffin tins for individual servings and added about 1/2 tbls to each muffin tin.

A basic batter for 6 servings is

Preheat oven to 450.

1. Sift together
3/4 c flour
1/2 t salt
2. Beat together until light & foamy
3 eggs
3/4 c milk
3. Stir dry ingredients into wet ingredients just until incorporated

Heat the dripping in the baking pan until hot, remove the pan from oven and pour in the batter.

Bake until puffed and dry, 15 - 20 minutes.


YUMMM!! Prime Rib and Yorkshire Pudding is one of my favorite meals.

[troubleinwinter]

7. I LIVE for Yorkshire Pudding!

And make it a lot. I use butter.

I want the drippings for gravy to go ON the pudding.

I've been known to make YP for breakfast, served with jam. Not that different from Pop-overs. I've put shredded parmasan in the batter, served with salad for a light lunch.