This recipe comes from a super-cool and very inspiring cookbook called Eat Feed Autumn Winter. (You may remember the book from an exciting supper at the farm where we cooked Pork Chops with Apples and Brandy and Wild Rice Pilaf with Cherries and Pecans.) But this post is about Yorkshire Pudding, which you really should only make when you have a big old roast like we did.
The recipe calls for making the pudding an a casserole dish or a baking pan. But Greg came up with the brilliant idea of cooking it directly in the cast iron pan in which we’d cooked the roast. I was a little nervous, but I had to admit it was genius. And it came out delicious. You may decide for yourself which vessel to use. I’ll give you the recipe as written, after the jump.
3 large eggs
1 cup milk
1/2 cup water
1 1/4 cups flour
1/2 teaspoon salt
3 tablespoons beef drippings
Combine all ingredients in a blender and whip until smooth. Set aside while roast finishes cooking.
Preheat the oven to 450. Pour beef drippings into a 13 by 9-inch baking pan or equivalent casserole dish. Place the pan in the oven to heat for 10 minutes. Add the batter and bake for 30 minutes until the pudding has puffed up and is golden brown around the edges and cooked through in the center.