Sunday, January 15, 2012

Yorkshire Puddings

My first home-made Yorkshire Puddings. It was easy to make. It was funny when I opened the oven door and saw that my Yorkshire Puddings rose on one side. hehe.. but seriously they were delicious. I used the recipe from Steamy Kitchen. :) 

Yorkshire Pudding
1 1/2 cup all purpose flour
3/4 tsp table salt
3 large eggs, at room temperature
1 1/2 cups milk, at room temperature
3 tbsp beef fat

In a large bowl, whisk together eggs, milk and salt. Sift in the flour in three stages, each time whisking until flour disappears before adding in more flour. Let rest at a room temperature for 30 minutes and up to 3 hours.
When the roast is finished, spoon out 3 tablespoons of beef fat. Turn oven to 450 degrees F. Stir 1 tablespoon of the beef fat into the batter. In a muffin pan, fill each cup with 1/2 teaspoon of the remaining beef fat. 
When oven has reached temperature, place muffin pan with fat into oven for 3 minutes until smoking hot. carefully take out pan and pour batter into each cup, filling to 2/3 full. Immediately return to oven and bake for 20 minutes. Do not open oven door during baking or the Yorkshire Puddings will collapse. Reduce heat to 350 degrees F and bake an additional 10 minutes until golden brown. Remove from oven, pierce each Yorkshire Pudding with toothpick to allow steam to escape and prevent them from collapsing.

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