Yorkshire Pudding is traditional British fare with a twist! The batter is seasoned with beef drippings and fresh herbs and baked in a cast iron skillet. We love watching the batter puff up while baking. Traditionally served with a roast beef dinner as a bread-type side dish. While not generally served with gravy ladled over top, it's delicious served that way too.
1 to 2tsp.baking powderoptional (I found this unnecessary)
Instructions
Preheat oven to 450°.
Beat eggs in mixing bowl until frothy; this will take 3-5 minutes with an electric mixer.
Add flour and salt.
Beat with a mixer until smooth; mixture will be very thick.
Add ¼ cup beef drippings and mix again.
Add half-and-half and mix on very low speed again until everything is thoroughly mixed.
For best results: allow mixture to sit out on counter about an hour to get to room temperature.
Heat a 10-inch cast-iron skillet in oven 5 minutes.
Add remaining ¼ cup beef drippings to cast iron skillet and heat beef drippings another 5 minutes longer, until really hot but not smoking.
Pour egg mixture into skillet.
Sprinkle with marjoram, thyme and rosemary.
Add snipped chives.
Bake 15-20 minutes or until the sides of the dish have puffed up and become golden brown.
Remove from oven.
The middle will collapse (which is normal for this dish).
Serve immediately.
Notes
NOTE: To render beef drippings: For a roast beef dinner, season beef roast with salt and pepper and dredge in flour. Brown meat in Dutch oven or roaster pan on all sides in hot avocado oil. Remove from heat. Add 1-1 ½ cups water to the bottom of Roaster. Bake roast at 350° for about 2 hours. Pour drippings off of roaster pan and use for this recipe before adding carrots, potatoes and additional water and finishing the roast beef dinner.NOTE: I recommend using a cast-iron skillet, granite ware or stone ware for baking this recipe. Glass baking dishes may crack due to the extreme differences in temperature when pouring the room-temperature batter into a 450° pan.NOTE: Preparation time does not include time required to cook roast beef to render the beef fat for this recipe.