Yorkshire Pudding (Dripping Pudding) with Snipped Chives Recipe

From Dorothy McNett's Recipe Book.

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Yorkshire Pudding (Dripping Pudding) with Snipped Chives

From Dorothy McNett's recipes at www.dorothymcnett.com. If you do not get enough drippings (recipe orginally known as Dripping Pudding in the 1700's in England) from the roast, use grapeseed oil as it can stand the high temperature for the baking of the "pudding".

1/4 cup drippings collected from the roast beef pan
2 eggs
1 cup milk
1 cup all purpose unbleached flour
1-2 teaspoons snipped fresh chives or green onion tops
1/2 teaspoon fine sea salt

Remove roast from the oven and transfer to a cutting board. Increase the temperature to 450 degrees. While the roast is standing, tented, for 30 minutes, the Yorkshire pudding can be baking. Pour the drippings into a 9 by 9 inch pan, or a cast iron skillet. Put it into the oven to get the drippings very hot. In the meantime, in a batter bowl combine the eggs, milk, flour, chives, and salt and whisk very well until lots of bubbles appear on the surface. Pour the batter into the hot pan and bake for about 25-30 minutes. Serve piping hot with the sliced roast beef.

Recipe created 1996-11-25.

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