This is the recipe my mother used and that I continue to use on those too-rare occasions when I make a roast beef. I absolutely love this Yorkshire pudding with a slice of very rare roast beef and plenty of gravy. When it works, it’s deliciously crispy/pudding-ish and a little bit salty. I say “when it works,” because Yorkshire pudding is a mystery that sometimes does not inflate properly. It may be that the oven wasn’t hot enough or the batter didn’t sit long enough. But when it works (which is most of the time, really), there are few better things in life. Even if it doesn’t inflate, it’s still tasty, so serve it anyway.
Preheat oven to 450 degrees Fahrenheit
2 cups of flour
1 teaspoon of salt
1 cup of milk
1 cup cream
4 eggs (room temperature)
1 stick (1/2 cup) of butter
Sift the flour and the salt together into a medium bowl. Slowly add the milk, beating vigorously until smooth. Add the eggs one at a time, beating after each addition for a minute, to produce a creamy batter. Cover with a cloth and chill in the refrigerator for at least 2 hours.
Place the butter in a shallow baking pan (I use my aluminum 9×13 “brownie” pan. I’ve never used glass but if you want to experiment …) and set it in the preheated oven to melt and become sizzling hot. Obviously, don’t leave it unattended, because it will burn quickly in that hot oven.
Beat the chilled batter vigorously a few times and pour it into the hot pan. Bake in a preheated 450 degree oven for approximately 15 minutes.
When the pudding has puffed up, reduce the heat to 375, baking for 10 to 15 minutes longer, or until the pudding is light, crisp and brown.
Cut the pudding into squares and place them on a hot platter or around the roast.
Original recipe from The Gourmet Cookbook Volume I