The Texas BBQ Forum

It's not actually a pudding but is served with roast beef.

http://www.jamieoliver.com/recipes/eggs ... g-yorkies/

Yummy with beef and gravy.


Russ

Our standard Christmas meal -- Prime Rib, Creamed Spinach, Yorkshire Pudding, au jus, and Potatoes Anna.

Awesome, I only do it about 2 or 3 times a year. I didn't think you guys would make it.

Russ

One of my fav. sides!!!
Great with roasts and almost anything that goes with beer!

Isn't that the New Zeeie word for Pot Liquor

Looks like little bread bowls.

Tastes like heaven though

Russ

They are not at all what I imagined. I had a total different mental image for Yorkshire pudding. I knew it wasn't proper pudding, but still not what I thought. I can imagine some of these being good for sweet dishes as well as savory. I'd like to practice a bit to dial them in first!

Make sure your fat ( beef dripping) here is smoking, then pour in. Watch them rise, amazing, but taste better with a nice thick gravy. And slices of roast beef.

Russ

I like them with maple syrup

As said, oil must be screaming hot and the stove door must be closed till they are done

Good advice DD, I use the old fashioned fat which is rendered down beef fat. Sometimes fats the best.

Russ

What we have readily available at the grocery market here is lard. That's the real deal, but I assume this would work other than rendering out our own? If not, I do have some brisket fat saved up in the freezer I could render.

Here is a recipe I use for the sweet version. CF

Breakfast of champions
________________________________________
You'll love this old favorite: Irish dish.

6 eggs
1 cup milk
1 cup flour
1/4 teaspoon salt
4 tablespoons butter

In a bowl, combine eggs, milk, flour and salt and beat until fluffy and smooth.
Put 2 tablespoons of butter in each of two pie pans and melt as oven preheats. Pour half of the batter in each pie pan and bake at 450F for 20 minutes. Pancakes will puff up. Serve with warm syrup, warmed jam or warmed fruit. Nice with sausage too.

Will have to give this a go. Here in the American Southwest, this would be akin to Indian flatbread, or more properly Navajo flatbread, which is a cornmeal or flour bread done in the pan. As such, it doesn't rise like yer Yorkies.

Now, I'm really lost