How do you feel about Yorkshire pudding. I finally made one last weekend with a yummy roast beef and

[elaine]

we were disappointed with the taste - or non taste I should say. It was too bland for us.

It was a James Beard recipe from GAils and I did use lots of beef drippings. Maybe we just don't like Yorkshire pudding but I am wondering.

 

[dawnnys]

To me, they're like too-moist, empty, blah rolls

 

[maycee]

Rec: Herbed Yorkshire Puddings

We love this recipe especially with beef gravy. I make them every year.


* Exported from MasterCook *

Herbed Yorkshire Puddings
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

3 large eggs
1 cup whole milk
1 cup all-purpose flour
1/4 teaspoon salt
3 teaspoons fresh parsley -- chopped
3 teaspoons fresh chives -- chopped
2 teaspoons fresh sage -- chopped
2 teaspoons fresh thyme -- chopped
1 teaspoon fresh rosemary -- chopped

6 tablespoons pan drippings or olive oil

Whisk eggs in medium bowl to blend. Gradually whisk in milk. Sift flour and salt into egg mixture; whisk until well blended and smooth. Whisk in all herbs. Let batter stand at room temperature at least 30 minutes or refrigerate up to 3 hours. Rewhisk beford using.

Preheat oven to 450°F. Place 15 standard (1/3) cup metal muffin cups in oven to preheat 10 minutes. Place 1 teaspoon drippings from rib roast in each muffin cup. Return pan to oven until drippings are very hot, about 8 minutes. Immediately spoon 2 generous tablespoons batter atop hot drippings in each muffin cup. Bake until puddings are golden and puffy, about 12 minutes (puddings will sink in center but edges will stay puffy). serve hot.

Source:
"Bon Appetit December 2001"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 55 Calories; 2g Fat (26.9% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 58mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.

NOTES : These delicious "puddings" are a cross between a popover and a puffy pancake.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

[sarah-in-charleston]

I agree.

 

[richard-in-cincy]

That's just what they are, sops for the drippings, juices, and sauces...

they're supposed to be bland so they don't interfere with the taste of the roast. Same purpose as the bland knödel in Austrian cooking, i.e, gravy sop.

 

[joe]

That's how I see it too. Like a dumpling or a noodle, but with crispy edges.

It was one of my mother's specialties with her prime rib Christmas dinner.

 

[carol-whidbey-is]

I love them making for Christmas Eve dinner. Grew up eating them

if made right with herb etc are really tasteful.

what i do is
1/2 C water
1/2 C milk
1 egg whisk
1 C flour
salt, pepper, garlic, and and couple pinches of
whatever herbs you like.
450 little oil in the bottom heat then pour in the mixture cook about 15 mins or so

 

[judy-mass]

Michael, thank you! These were delicious.

Our traditional Christmas dinner has been rib roast with Yorkshire pudding for as long as I can remember.
Yesterday, at our Holiday #3 gathering, mostly for quicker baking in a kitchen with a single oven, we made the individual herbed puds.

They were gone in a flash and declared really good!