If beef or lamb are on your holiday menu this year, then yorkshire pudding should be too. It’s easy to make, tastes absolutely incredible with red meat and gravy, and looks very impressive.
If you have never had it, think of it as a substitute for the dinner rolls. It’s a savory pudding that rises during baking then deflates while it cools. You can slice it easily and fork it with your meat for an amazing bite.
Yorkshire pudding dates back to the 1700′s, and if it’s been around that long then there is probably a good reason for it! In my family, we call this “Grampa’s Hat”. My grandmother always made this very popular family dish for special meals. Since it actually looked like our grandfather’s hat, it got a nickname.
Remember the days when men wore hats? I actually don’t, but that was my grandfather’s era. What I do remember… when we were little our Grampa would pick us up and put us in a small tree fort. The game started when he came to help us down, thats when we would snatch his hat from his head. He had a balding head of hair and he would jokingly say his head was cold without his hat. It was a fun game, and a cherished memory I have of him. This dish will always remind me of my grandparents and, as far as I’m concerned, it will always be called grampa’s hat.
Stay tuned for tomorrow’s post “Filet Mignon with Whiskey Sauce” as seen in the photo above!
- 2¼ cup all-purpose flour
- 1½ teaspoons kosher salt
- 4 large eggs, at room temperature
- 2 cups whole milk, at room temperature
- ¼ cup beef drippings (or melted butter, or vegetable oil. Use as much of the drippings as you can first then supplement with other options to get a full ¼ cup.)
- Preheat oven to 400F. Put 2 tablespoons of the beef drippings into a 9"x13" baking dish, then warm it in the oven while it preheats.
- Mix the flour and salt in a large bowl, then carefully stir in the remaining ingredients.
- Use a hand blender or food processor to blend and smooth the mixture, removing all lumps.
- Pour the mixture into the warm baking dish.
- Bake for 35 minutes or until golden.
What a lovely story! Thanks for sharing this cherished recipe! I had heard of Yorkshire pudding, but never really knew what it was. It does look impressive!
It’s so good Brooke, definitely goes with a hearty meat though, or stew.