This Yorkshire Pudding Recipe for roast beef is the one we use for our family, and is also great with roast chicken or turkey and yes we serve them with turkey too. The image is an actual shot from our family’s thanksgiving buffet that snapped while there were still a few left (we had made 2 dozen)- the cousins want us to serve them for dessert! (with cherry pie filling and powdered sugar)…
7/8 cup (scant cup) all purpose flour
1/4 teaspoon salt
1 cup milk
1/ tablespoons melted butter
few drops Worcestershire sauce
In blender whiz up all liquid ingredients. Stop. Add flour and salt on top. Then whiz again approx 15 seconds or until frothy.
Let stand on counter 1 hr before using to let the natural gluten in the flour activate.
Preheat oven to 450°F – place muffin tin in oven while pre-heating.
Remove muffin tin, and add 1/4 teaspoon grapeseed or safflower oil or beef / chicken fat to only 10 of muffin tins. Not more or the oil will spill over in the oven. Put back in oven till oil smokes – approx 1 – 2 min – keep a watch on it.
Remove muffin tin from oven and carefully pour 1/2 inch (not more) of yorkshire mixture into 10 of the selected muffin tins. Do not overfill.
Place back in oven with a regular cookie sheet below the muffin tins in case of spillage.
Cook for 15 min on 450°F, then lower to 400°F for 15 min, then lower to 350°F for 10-15 min = 40 to 45 min total cooking time. they look done sooner, but will often deflate if not cooked long enough.
The secret is for the muffin tins to be hot, and the oil, prior to the filling being added.
Must keep a watch on these, make at your own risk.
This is just our recipe, and is for entertainment purposes only.