Yorkshire Pudding

 I decided to make some Yorkshire Puddings to go with the leftover pot roast from Saturday.

Ingredients:

• 1 cup all-purpose flour (120g)
• 1 1/4 cups whole milk (300mL)
  (I used 8 ounces of sourdough starter and 6 ounces of milk instead of the flour and milk)
  
• 1 teaspoon salt
• 3 large eggs
• 1/4 cup beef roast drippings or oil

Optional:

• 1/4 cup shredded cheese
  

 

Instructions:

1. Whisk together the milk, salt, and eggs in a medium mixing bowl until well blended. 
2. Gradually add the milk mixture to the starter, whisking until smooth. Place in the refrigerator to chill while heating the oven and preparing the pan.
3. Preheat the oven to 425°F.
4. Once the oven is to temperature, spoon 1 teaspoon of beef drippings or oil into each cup of a 12-cup muffin tin. 
5. Place the muffin tin in the oven until the oil is very hot, about 10 minutes.
6. Stir the chilled batter. 
7. Remove the muffin tin from the oven and quickly pour about ¼ cup of cold batter into each muffin cup. (Optionally, stir in some with grated cheese in part of the batter.)
8. Immediately return the muffin tin to the oven.
9. Leaving the door shut, bake for 20 minutes or until the puddings are puffy, golden brown, and crispy. Serve immediately
   

 

Carole's Notes:

We liked these with our left over pot roast. They are best on the first night you make them.
(We had leftover Yorkshire puddings - we reheated them in the toaster oven.)

The recipe is lightly adapted from https://preppykitchen.com/yorkshire-pudding/