Photo by Chelsea Kyle, Food Styling by Anna Stockwell
This classic Yorkshire pudding recipe comes from the original 1961 edition of The New York Times Cookbook. Serve with your favorite roast beef.
Recipe information
Yield
Serves 4
Ingredients
2 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon salt
Beef drippings from roast beef (about 1/4 cup)
Preparation
Step 1
Preheat oven to hot (450ºF).
Step 2
Beat the eggs with the milk. Sift together the flour and salt and stir this into the egg mixture. Beat the batter until well blended.
Step 3
Discard most of the fat from the pan in which the beef was roasted. Heat an 11x7-inch baking pan or ring mold and pour into it one-quarter cup of the beef drippings. Pour in the pudding mixture and bake ten minutes. Reduce the oven temperature to moderate (350ºF) and bake fifteen to twenty minutes longer, or until puffy and delicately browned. Cut into squares and serve immediately with roast beef.
From The New York Times Cookbook © 1961 by Craig Claiborne. Reprinted with permission from William Morrow, an imprint of HarperCollins Publishers, Inc.
Buy the full book from Amazon.
Recipe notes
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