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Cast Iron Yorkshire Pudding<\/p>\nCast Iron Yorkshire Pudding<\/p>\n
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1\u00bd cups all-purpose flour<\/p>\n
\u00be tsp. salt<\/p>\n
3 eggs, room temperature<\/p>\n
\u00be cup water<\/p>\n
\u00bd cup beef drippings<\/p>\n
\u00be cup milk, room temperature<\/p>\n
<\/p>\n
Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it\u2019s the day before, cover and place in the refrigerator overnight). If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, prepare the mixture. Preheat oven to 400\u00b0F. Pour off drippings from roast beef and measure out desired amount (about \u00bd cup should do). Pour drippings into a 10\u201d cast iron skillet and place into the oven until the drippings sizzle. Immediately pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut and serve immediately. Extra au jus or beef drippings can be poured on top for added flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cast Iron Yorkshire Pudding 1\u00bd cups all-purpose flour \u00be tsp. salt 3 eggs, room temperature \u00be cup water \u00bd cup beef drippings \u00be cup milk, room temperature Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it\u2019s the day before, cover and…<\/p>\n