Thursday, December 15, 2005

I had forgotten how much fun this was

Making Yorkshire pudding, I mean. Look how cool it looks as it rises! But I am almost certain that my British readers will be a little disturbed at my breach of tradition.

You see, there was no roast beef on the menu. It was braised lamb. But I needed something to sop up the juices, and it was way too late to make yeast bread. Beer bread was out, too, because there was no beer. So I hit upon the idea of Yorkshire pudding.

I saved some lamb fat from the meat pan before I added the braising liquid, and I used that fat in the pudding in place of beef drippings. It worked like a charm.

Now, for my non-British readers: Here is how to make a Yorkshire pudding. I grew up thinking everyone was familiar with this dish, because my mom (and of course my British grandmother) made it when I was young. But when I served this last night, it was the first time the s.o. had ever seen, let alone eaten, one. I figure a lot of people are in the same boat.

It's good stuff--the perfect accompaniment for roast beef (or, ahem, whatever). And it is way too much fun to miss out on.


2 eggs
1/2 tsp. salt
1 c. all-purpose flour
1 c. milk (whole is best, but 2% will do)
2 Tbs. roast beef drippings

In a blender, combine the eggs, salt, flour, and milk. Blend for a few seconds, then scrape the sides down and blend again for 30 seconds. Refrigerate for at least 45 minutes.
Preheat the oven to 400 degrees F. In a large, fairly deep rectangular or oval pan (mine is about 10x12), heat the drippings over a moderate flame until they start to spit. Give the batter one last stir, then quickly pour it into the hot pan and put it in the oven.
Bake 15 minutes, then reduce heat to 375 degrees F and bake 15 minutes more. Cut and serve immediately.