Another staple on our Christmas table is Yorkshire Pudding. I'd never heard of it before my stepdad joined our family more than 25 years ago, but it's similar to popovers - crusty on the outside and custardy on the inside.
In the years when my stepgrandmother made Christmas dinner I always assumed the Yorkshire pudding was a difficult thing to make. The year I took over making dinner I was worried about getting it right. It turns out Yorkshire Pudding is very easy to make. I've never had enough beef drippings to make it with those so I just use melted butter. This year's version was especially beautiful.
Yorkshire Pudding
The Joy of Cooking
1 cup minus 1 tablespoon flour
1/2 teaspoon salt
2 eggs
1 cup milk
1/4 cup beef drippings or 4 tablespoons unsalted butter, melted
Preheat the oven to 450 degrees.
Whisk together the flour and salt in a small bowl. In a large bowl, whisk the eggs and milk. Add the flour mixture to the egg mixture and beat until well blended.
Heat a 9 x 13-inch glass baking dish in the oven for 10 minutes. Remove the dish from the oven and add the drippings/butter, then add the batter all at once.
Bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake for another 15-20 minutes, until puffy and golden brown. Don't open the oven while the pudding is baking.
Remove from the oven and cut into squares. Serve immediately - this is best eaten piping hot.
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