- 1 CU (120 g) of plain flour
- 3 eggs
- 1 C (8 FL OZ) milk
- 1/2 tsp salt
- 1/4 C (3 TBL) beef or chicken roast drippings
- salt and pepper for taste
STEP BY STEP
- About 30 minutes before serving, place skillet in a COLD oven
- Turn heat to 425 degrees F or 220 C.
- Preheat oven and large cast iron skillet to 425º
- Use a sieve to sift the flour in a bowl.
- Create a “well” or a hole in the middle of the flour.
- Break the eggs and place it in the hole.
- Mix the eggs and flour thoroughly, but do not overmix
- Add the milk and salt. Try to make a smooth mixture with everything
- Cover the bottom of a cast iron skillet with 1/4 C roast drippings. Add vegetable oil if necessary.
- Wait until the oven comes up to heat. CAUTION: Oil will be very hot.
- When sizzling, add the batter to the pan. It should sizzle as you pour it.
- Bake for about 20 to 40 minutes minutes.
- Let the pudding rise and get golden brown in color, but not black
- Remove from oven and serve immediately.
- If the pudding sits for a while or if you wait, the pudding may get soggy.
- See also “Dutch Baby”
- Yorkshire pudding is a tradition staple food in British Sunday dinners. It’s mainly served as a side dish, usually served with beef roast or chicken.