Yorkshire Pudding

Even though I went with a lamb roast instead of a beef standing rib roast for Christmas, I went ahead and made Yorkshire pudding instead of rolls.

A traditional Yorkshire is made in the roasting pan after the meat has been removed, creating a monstrosity that tends to fall and get gummy.  The Bible has you make individual ones in a muffin pan, more like American popovers.

I'm changing the recipe slightly.  As you can see from the photo, these were in about five minutes too long.  Also, there's no picture of them out of the pan because they got stuck.  We only ate the caps.  I swear, I followed the recipe.  Maybe the lamb drippings weren't as fatty as a rib roast's, but we're going to pan spray as an insurance policy.

1 egg
*1/2 C milk
1/4 tsp salt
1/2 C flour
Pan drippings from a roast

1.  Pan spray a muffin tin.  When your roast comes out of the oven, turn up the heat to 400º.  The meat has to rest anyway.

2.  Beat the egg until frothy.  Beat in milk and salt and get a good head of froth on the mixture.  These are leavened by steam and supported by egg.  Beat in flour until smooth.

3.  Spoon a teaspoon of pan juices into each of six muffin cups.  Swirl to coat sides.  Portion about 2 Tb of batter into each cup.  Bake 20-25 minutes, until golden but not nearly as dark as the ones above.  Turn out of pan while hot.  It's ok if they implode as they cool.  Serve with roast and additional juices.

Makes 6

Difficulty rating  π