This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire. The “pudding” emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices. “The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in,” she said. (Photo: Joshua Bright for NYT)
Yorkshire Pudding : There's so much to be said for the perfect pairing of Yorkshire pudding and roast beef, which is why Tyler Florence makes this traditional English treat using one crucial ingredient: the savory pan drippings left behind by a roast prime rib.
Mum always made Yorkshire pudding with roast beef. It's best with Prime Rib and is perfect for soaking up the great Au Jus that the roast renders. Or just pour gravy over them. It's a super easy and delicious British treat!!
One of nature's great wonders, popovers are made with just milk, eggs, and flour. Plus a little butter and sugar, if you're feeling sneaky. Whisk, pour into tins, and bake (no peeking!). A half hour later, you're rewarded with the most incredibly airy and crispy puffs you could ever imagine. Oh, and p.s., no popover tin required.