For as long as I can remember, Prime Rib and Yorkshire Pudding have been a Christmas Eve tradition in my family. While many, if not most of us have enjoyed Prime Rib at one time or another, I am ever amazed at how many people have never tried Yorkshire Pudding. Admittedly – the name sounds like something that might contain kidneys or liver, heart or some other organ – (an apology to my friends from across the pond – who enjoy these ‘delicacies’) – but trust me – it’s not. It is a wonderfully rich, glorified popover, and is absolutely delicious. Traditionally cooked in the renderings of fat from the roast, it puffs into a golden rich bready goodness. It can be baked in a popover pan – but is most often baked in a 9″ square pan. The recipe can be doubled and baked in a 9″x 13″ pan – but the finished product is best when baked in a smaller pan. Here at the Homestead we have access to rendered chicken fat (Schmalz) and rendered turkey fat. I have used both in making this recipe – and have been very pleased with the results. I have also used the fat in place of the melted butter with great success.
The recipe is simple – with only 5 ingredients – and always a crowd pleaser, but the batter does need to sit for about an hour before baking – plan ahead. It doesn’t take long to bake, and can be ready to go by the time the roast is ready for carving. Leftovers, if any, can be stored in an air tight container and reheated in an oven . . . . ready to be served with breakfast . . . or leftovers . . . . or for a midnight snack . . . you get the idea.
Here’s to Holiday traditions – especially the delicious ones!