Yorkshire Pudding with Anne Willan (Martha Stewart)

By zircon50

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon coarse salt
• Freshly-ground black pepper to taste
• 4 large eggs
• 3 to 3 1/2 cups whole milk
• 6 to 8 tablespoons drippings from roasting pan
• (or use vegetable oil or lard)

Details

Servings 12
Adapted from yum-recipes.com

Preparation

Step 1

In a large bowl, combine flour, salt, and pepper.

Make a well in the center, and add eggs and add one-quarter of the milk.

Using a whisk, combine the eggs and milk, then incorporate the flour; begin with the inner rim of the well.

Continue whisking until a smooth, stiff batter forms.

Stir in half of the remaining milk.

Cover with plastic wrap and let stand at room temperature for 30 minutes.

Heat oven to 400 degrees.

Place twelve 3/4-cup capacity muffin tins in oven until very hot, about 5 minutes.

Stir enough of the remaining milk into the batter until it is the consistency of heavy cream.

Transfer 1 to 2 teaspoons of drippings into each muffin tin.

Pour batter in the muffin tins, filling them about one-third full; the batter should sizzle in the hot drippings.

Return to oven and bake until puffed, browned, and crisp, 25 to 30 minutes.

Yorkshire pudding is best served fresh from the oven, but it can be kept warm in a low oven for about 15 minutes.

This recipe yields 12 servings.

Comments: Yorkshire pudding is something of a cross between a popover and a souffle (and not at all like any of the usual assorted foods that Americans and Britons call pudding).

Chef Anne Willan recommends using pan drippings from the roast beef to impart an added flavor to this airy accompaniment.