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The Ingredients:
serves 12
- 8 large eggs, beaten
- 3 cups milk
- 3 cups flour
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
One hour before roast is finished, prepare Yorkshire pudding batter. Place eggs in a large bowl; whisk in milk, then flour (one cup at a time), then salt and pepper. Continue whisking until almost no lumps remain. Let mixture sit at room temperature. When roast is done, turn oven up to 450° and return pan with drippings to oven for 5 minutes, or until the fat starts to bubble. Take pan out, pour batter in and return it to oven. Cook 30 minutes. Reduce temperature to 350° and continue cooking for 10 minutes. Bring directly to the table—quickly, before it deflates!—in the pan.
Return to the English Roast Dinner for 12 menu.
