Yorkshire Pudding

How to make
• 4 large eggs
• 2 cups of all purpose flour
• 3 cups of whole milk
• Pinch of salt
• 4 tbsp lard, beef dripping or vegetable oil

• Preheat oven to 400 degrees
• Pour eggs, milk and a pinch of salt into a large mixing bowl. Whisk thoroughly. Let stand for 10 minutes.
• Gradually add the flour into the milk and egg mixture, beat/whisk until cream like.
• Leave batter to sit for at least 30 minutes
• Place a small drop of lard in the bottom of the pudding tins. Heat tin in oven until smoking occurs.
• Whisk the mixture once more, add 2 tbsp of water and fill the tin 1/3 and place in oven.
• Cook for about 20 minutes or until golden brown.

History of Yorkshire Pudding

According to BBC Yorkshire Pudding was originally used as a first course filler for those who could not afford much meat. Years ago, when the meat was cooked on a spit or trivitt, the batter was put underneath and the fat and meat juice dripped onto the batter. If there wasn’t enough meat to go around the children would get Yorkshire pudding and gravy as their main meal. Now the dish is almost always served with a roast beef main course to form part of a ‘traditional English dinner’. In England, it is often served on its own filled with onion gravy so that it acts as a form of edible soup bowl.


About Roseda Beef

Roseda Beef is a family-operated business, started in 1999. We are a farm dedicated to raising the finest Black Angus beef. From cattle fed only on grass, soybean meal, corn, hay and fresh water, with grain to finish. We use no growth hormones. No chemical additives. No antibiotics, unless medically necessary. We emphasize quality over quantity. We dry-age every cut of our beef the old-fashioned way, for a delightful tenderness, and fuller, richer flavor. Our goal is simple: to provide the finest beef you’ll ever eat – with attentive, enthusiastic service from the people who raise it. Because that’s what you, our customers, have told us you look forward to when you buy Roseda Beef.
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