December « 2010 « amarbledesk.com

Yorkies (individual Yorkshire puddings)

26 Dec 2010 14:16 EDT

It’s not often that we make a roast beef, but when we do we want to do it right. This year my better half made the roast, and upon multiple requests I agreed to make my wee Yorkshire puddings.

When served Yorkshire pudding, every time, the offspring who inhabit my place demand to know why it’s called ‘pudding’. “It’s not a dessert!” “It’s not soft!” Tradition demands that I then recount the history of pudding from sausages to tapioca, and attempt an invariably-failing generic definition of the foodstuff. You can’t define pudding, of course. For the proof of the pudding is in the eating…

Ingredients

Dripping from a fully-cooked roast beef (we used an 8-lb standing rib roast, which gives flavor from bones and fat).
1 1/2 c all-purpose flour
1/2 Tbsp kosher salt
1 1/2 c whole milk
4 eggs

Directions

Place 2 muffin tins (total 16 – 20 muffins) in the oven while the roast is cooking to preheat them.

In a medium bowl combine the flour and salt.

In a large bowl beat the eggs and milk together very well, until the mixture is frothy. Add in the flour mixture and stir until combined. Cover and set the batter in the refrigerator for at least 1/2 hour.

When the roast is done, remove it to let it rest and increase the stove’s temperature to 400°F. Save the drippings from the roast. Remove the preheated muffin tins. Into each cup put 1 Tbsp of very hot drippings from the roast. Directly onto the hot drippings fill each cup about halfway with the batter.

Bake at 400°F for 1/2 hour.

Absotively posilutely scrumptious for soaking up juices from prime rib. Do not eat more than once a year since these are so deliciously bad for your health. Enjoy!