Yorkshire puddings, with rib roast dinner Recipe
it might have something to do with my latest obsession, watching old episodes of The Vicar of Dibley. i just always snubbed this show, being that it dealt with a Vicar. how funny can it be, i thought, dealing with the Church and the bible.
but i saw the Christmas special finale, the one where Geraldine finally found her someone, and it was so irreverently hilariously outrageously funny that i thought i’d track down all the old episodes (it was put down after 10 years on air, circa 1994.)
it might also have something to do with my Anglophilia, according to husband.
whatevah!
he brought home a rib roast for our dinner tonight. i had almost two hours to roast it so i had a moment of Domestic Goddessness and dug out her “Feast” cookbook to make these lovely little gems.
Yorkshire puddings, the traditional accompaniment to the Christmas roast beast, always look so enticing with their puffed up gloriousness that i’ve always been wanting to try.
now, i’ve had quite a bit of a struggle with her recipes, and this one is no exception: i thought it lacking in instruction but since i’d seen an episode with another self-proclaimed Diva (Tita Martha) with A Real Diva, Anne Willan, i was able to make some passable enough for my family to enjoy.
i think it’s got a lot to do with the pan used (i used a jumbo-muffin pan, but it’s said that a twelve-cup one will work, just as well as an 8-inch round cake pan), and will be on the lookout for a popover pan, the kind where the cups are deeper and divided by thin wires. or maybe the oven temperature wasn’t quite hot enough… my kids said it tasted like rich thick crepes. which they like.
substitute melted butter if you haven’t had the time to get drippings from the rib roast.
- 4 eggs
- 1 & 1/3 cups 2% milk (i used half 1 % milk and half heavy cream, because that’s all i had)
- 1/2 tsp. salt
- 1 & 2/3 cups flour
preheat oven to 425ºF.
whisk together eggs, milk and salt until combined then let stand at least 15 minutes. whisk in flour then let stand until ready to bake.
pour about a tablespoon or so of roast beef drippings or melted butter into each muffin/popover pan cup. heat in the oven before pouring in the batter.
bake for 15 – 20 minutes until puffed up and browned.
it was certainly a welcome and delicious change from just mashed potatoes and gravy. the puddings when smothered in peas and gravy went very well with the juicy rib roast.
and no, there was no special occasion, unless you count making it to Friday, a special occasion.