The Thanksgiving holiday weekend is officially over, I'm back to work and routines, but the leftovers in the fridge are a tasty reminder of the feast we had on Thursday. The whole spread was magnificent, but my favorite part of any holiday meal is Yorkshire pudding.
Sure, Yorkshire pudding is more traditionally served with beef than turkey. But I, for one, never pass up a good excuse for Yorkshire pudding.
What is it, you ask? Well, it's not a pudding in the American sense at all. It's a dense, moist, eggy (without tasting like eggs--blech), bready...thing. A lot like a popover. Or German pancakes. And if you've never had any of those, I'm pretty much stumped for something to compare it to. And sad for your tastebuds, because all three are exceptionally delicious.
Like popovers and German pancakes, Yorkshire pudding puffs up impressively while it's cooking, so be sure you don't place it on too high of a rack near the top heating element!
Yorkshire pudding is best served straight out of the oven and piping hot, and the timing works out perfectly for cooking it at the last minute while the turkey or roast is resting before carving.
1) Preheat the oven to 425 degrees Fahrenheit. While the oven is coming to temperature, put the stick of butter in a 9x13 pan and place the pan in the oven. Let the butter melt and brown--but watch it carefully, so that it doesn't burn! You just want that fabulous browned butter flavor.
2) In the meantime (or earlier in the day--some recipes call for several hours for the batter to rest, but I've always had luck doing it at the last minute), combine the eggs, flour, milk, and salt in a bowl. Combine with a whisk until incorporated. There will still be some lumps, but that's fine.
3) Pour batter in the browned butter. Bake for 25 minutes.
Buttery, salty, bread(ish) heaven. It tastes so rich and decadent, but I once ran the calorie count, and it was just about the same as a store bought roll. Pass me the Yorkshire pudding any day! (Or at least on Thanksgiving and Christmas, the two times a year when we make this amazing dish.)