Now a true Yorkshire pudding (or so I have it on good authority) is made in one large pan, not in several small ones, and it’s served not as an accompaniment to a roast but as a first course, drizzled with gravy. Works for me. Still, once these shots were done I piled on some sliced turkey, a little cranberry and another piece o’ puddin’ and made a sandwich out of it. I can tell you that it made one heck of a Kentucky lunch! So do what you will. I know of no Yorkshireman (or woman) who’ll come ’round to check.
Begin by preheating your oven to 450 degrees Fahrenheit, selecting a baking dish or a roasting pan and gathering your ingredients. Add a couple of tablespoons of fat from your roast. Or, if you don’t have a roast use some butter, beef fat or lard as I’m doing here.
Next combine all your — room temperature — batter ingredients in a blender, food processor or stand mixer, or in a bowl if you prefer.
Blend, process or beat the mixture on high for 30 seconds to develop gluten, on which the success of a Yorkshire pudding depends. If you’re using a whisk, have at it for a good minute. It should look about like this:
Set the batter aside and put the pan in the oven until the fat starts to crackle and bubble, about 5 minutes, then use a pastry brush to paint it around the pan for lubrication.
Pour in the batter.
Bake for 20 minutes, then — without opening the door to check — reduce the oven to 350 and bake another ten minutes, until it puffs up dramatically and browns. There’s no set shape for Yorkshire puddings, but they often blow up into Dali-esque versions of the containers they’re in.
Cut it into squares and serve with gravy.
Oh yeah…keep going please. I like mine sloppy.