How to make the classic Yorkshire Pudding

Yorkshire Pudding

This classic side dish is very easy to make.  Many people shy away from the traditional pudding because they think they have to use beef rendered fat.  That fat can be substituted with collected bacon drippings.  The entire flavor comes from the fat and just 6 tablespoons of bacon drippings does the trick.  A golden brown puffed pastry is a beautiful addition to any holiday meal.

6 tablespoons bacon drippings or beef rendered fat or melted butter

1½ cups whole milk

3 eggs

1/2 teaspoon salt

1½ cups flour

 

Position the oven rack in the lowest third of the oven and heat the oven to 450.  Mist a 9X13 dish with cooking spray and pour in the fat (bacon drippings).  Put the baking pan in the hot oven until it is hot, about 5 minutes.  In a mixing bowl, whisk together the milk, eggs and salt. Add the flour and whisk just until incorporated. The batter will be lumpy. Pour the batter into the hot fat in the baking pan.  Bake until the pudding is puffed and golden brown, about 20 minutes.  Serve hot.  Serves 8