This month we feature two delicious prime ribs just in time for Christmas dinner. A wonderful accompaniment to prime rib is a golden and puffy Yorkshire pudding. Yorkshire pudding is a dish that originated in England. It is made from an egg based batter and is most often served with roasted beef, chicken, or basically any meal in which gravy is also served. The basic cooking method involves making a very simple batter of eggs, milk, flour and seasoning and dropping it into a preheated baking tin containing very hot fat or oil and baking it until it has risen and browned. It is then served in slices or quarters or in the recipe below individual mini puddings. In this class we will be preparing Herbed Yorkshire Pudding but you could easily omit the herbs if you wanted an even simpler tasting dish.
Herbed Yorkshire Pudding:
3 large eggs
1 cup milk
1 cup gf flour
1/2 teaspoon salt
1 Tablespoon Italian parsley, chopped
1 Tablespoon chives, chopped
1 Tablespoon sage, chopped
1 Tablespoon thyme, chopped
About 6 Tablespoons pan drippings from prime rib roast or 6 tablespoons olive oil
Note: We used Better Batter’s gluten-free flour in this recipe. The puddings puffed beautifully and tasted great with this flour but didn’t fall as much as traditional Yorkshire pudding – but we still felt the taste and texture was great.
Whisk the eggs and milk in a medium bowl.
Gradually add the gf flour and salt; whisk until smooth.
Stir in the herbs. Let batter rest at room temperature for at least 30 minutes.
Preheat the oven to 450°F. Place a standard 12 metal muffin tin in the oven and preheat the tin for 10 minutes.
Spoon about 1 teaspoon of the pan drippings (or olive oil) into the bottom of each muffin cup. Return the pan to the oven for about 8-10 minutes or until the drippings are very hot.
Immediately spoon about 2 generous tablespoons of batter into the muffin cups.
Bake until golden and puffed, about 10-12 minutes. Serve hot.