Geri B

Can bacon drippings be used?

Doggramma

I love bacon! It would be worth a try, but I've never heard of it. Instead of a beefy flavor, it would be bacon-y which is a good thing. Please let us know how it turns out.

SuzzyQ

Yorkshire Pudding was always made with roast beef when our kids were young and roast beef (any cut) was always the first meal they learned to make when they were between 8 & 10 when they were earning badges for Guiding or Scouts. Roast beef, potatoes, carrots, and Yorkshire Pudding and gravy. So it is easy. Beat 3 eggs till light then beat in 1 cup milk (warmed just to take the chill off). Combine 1 cup AP flour and 1/4 teaspoon salt then beat into the egg milk mixture just till smooth. Whip in 2 teaspoons oil or roast drippings. Let batter sit - this swells the flour molecules. Stir well before pouring into hot greased (I just spray with the non-stick cooking spray) 1/2 teaspoon oil or drippings per large muffin cup. Bake at 450 for 10 minutes or so till risen then reduce heat to 350 and bake for 10 - 15 minutes more. While the puddings are baking mash potatoes, slice meat, make gravy so all is ready when the puddings are done. Can also bake in a large pie plate or 9 - 13 pan. We use the actual Yorkshire tins - yields 6 servings.

Rosyhf

You bet Jan, but not with standing rib anymore as it has too much fat. I make a rump roast and the pudding is the same as pop overs that I fill with with custard and whipped cream sometimes lol.

deltadawn

Yorkshire pudding can be a savoury or sweet dish ! Mainly eaten with a Sunday Roast or as Toad in the hole. However it can be eaten with jam (jelly ? ) and custard .

DogHouseMom

Indeed!! Being married to an Englishman, Yorkshire Puddings are *required* cooking in my house. Not Bangers and Mash though, as we can't import the English bangers and we haven't found any domestic bangers of the same flavor (or should I say flavour?).

I've found making Yorkshire puddings in the traditional manner (using the drippings from the roast) very difficult because it's hard to find a roast with enough fat to render down, and the timing of the point where drippings are available vs the amount of time left to bake the pudding - without overcooking the roast (I imagine the traditional method also featured much larger roasts). I've tried buying extra trimmed fat from the butcher to render myself and oh my So .... I took a tip from my friend who lives in Yorkshire, she uses olive oil mixed with a bit of Oxo (beef bouillon).

Whenever we go to England my husbands first meal of choice is Fish & Chips, or Pork Pie ... mine is Bangers and Mash.

The other required cooking was to make a steak and ale pie. No kidney's though ... I flat out refuse to cook innards.

QUILTNMO

i have made it all my life my mother made it with roast beefi do mine in muffin tins !!

blondeslave

I love them with roast beef.

Tothill

Yorkshire pudding is a favourite served with Roast Beef in my house.

My NZ grandmother used to make it in the roasting pan, as one big pudding that she cut into squares. I make individual ones.