Old flames have staying power don’t they? Young love just stays with you. And so it is with me and Yorkshire pudding. My mom used to make this with roast beef and it was one of those things I just loved as a kid. It’s called pudding, but it is not dessert. I serve this with things like roast chicken, brisket, or a sirloin roast. It is incredible and every time I make it myself, I cannot believe how easy it is. Even a monkey can make this. Seriously.
Dude Martha had a hankering for this recently, so I whipped it up. You will not believe how simple it is. First, turn on your oven to 425. Into the oven, place a round casserole dish with 1/4 cup vegetable oil. Let it come up to temp.
Meanwhile, mix 1 cup flour, 1 egg, 1 cup milk and 1/2 tsp salt. It’s ok if it’s a little lumpy like pancake batter. Once the oven is at temp, pour the mixture into the pan. Bake for 40 min. Simple. You’ll know it’s done when it is puffed up and the middle is completely set. It’s obvious when it’s done.
Now, when I make this, I usually triple the recipe because my family is like vultures with this dish. They keep swooping back in for more. So in the photo, you’ll see I’ve used an 8×13 baking dish. Before Dude Martha was so hooked on this, I usually just doubled it. A single batch works well for two people.
Now for why this is so divine. There are 3 heavenly layers. On the bottom you get a dark brown, greasy, crunchy layer. It’s shiny and glossy and gorgeous. Like the best chicken skin you’ve ever had. The second layer is pale yellow, moist, dense, and eggy. Like a custard, but set much harder. The top layer is golden brown, slightly crunchy with darker brown bits here and there and kind of airy and light. Sheer heaven.
My mom used to make this using the drippings from beef, but I don’t ever get that many drippings (nor do I really ever hook a big honking piece of roast beef), plus I just prefer to use vegetable oil.
No one wants to eat it the next day, but here’s the secret – it’s really, really good cold!