As the cold creeps in, the Sunday ritual of gathering around the family table to share a roast, really comes into its own. There’s nothing better, as the dark presses at the windows and the wind howls through the trees, than digging into a plate of roasted meat, potatoes, vegetables, and piping hot gravy, surrounded by your loved ones. But what really makes the meal for a lot of people is the addition of Yorkshire pudding.
Traditionally, Yorkshire pudding was cooked whole, cut up into squares, and served with gravy. It was eaten before the meat to fill you up. If cooked right, the pudding is light, crispy and slightly soft in the middle. The flavor is surprisingly rich, bolstered by the eggs and milk. Usually served with roast beef, we also serve it in the restaurant with lamb, or even chicken.
Preparation Time: 40 minutes
2 cups sifted all-purpose flour
½ teaspoon salt
2 cups whole milk
- Preheat the oven to 435F.
- In a bowl, sift the flour and the salt.
- Drop the eggs into the center of the flour mixture along with enough milk to form a smooth paste. Beat well with a whisk and gradually beat in the remaining milk. Cover and let rest in a cool place for 1 hour.
- Coat the cups of a muffin tin, or coat an 11×7-inch baking pan with oil and heat until smoking hot.
- Quickly pour in the batter, filling the cups about three-fourths full, and bake on a high rack until well risen: about 25-40 minutes, depending on how hot your oven is running. Do not open the oven while baking; otherwise the puddings will sink and will not rise again.
- Serve hot.
And remember, come Sunday, we also deliver roasts, along with homemade Yorkshire puddings – just give us a call on 212-989-9735.