Post by ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ on Dec 8, 2013 22:43:30 GMT -5
Are you like me, and like a nice fluffy soft Yorkshire Pudding with your Roast Beef? I have a tried-and-true recipe handed down from my mom that never fails - but it's packed way in one of my many cookbooks and I have yet to dig it out. I found another recipe tonight that sounds close to mom's perfect recipe. They're sooo good if they rise right and have nice wells in the center to pour a bit of gravy into - yum! (I prefer using a shortening like Crisco (not the oil) - the shortening used for pie-crusts.
I don't often have drippings from large beef roasts (an essential ingredient for true Yorkshire pudding), but in the winter I sometimes buy suet to put out for the wild birds. Sometimes I'll render down a bit of the whitest, purest, most crystalline suet, and use the rendered "grease" in a batch of popovers... as a special treat. The suet drippings give the popovers a beefy flavor that you don't get from shortening.