Kosher Yorkshire Pudding Recipe

This recipe is from the british born chef april bloomfield who says it dates back to an era when an english pub might cook a hunk of meat by dangling it from a hook above a roaring fire the pudding emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices the heat of the fire would make the yorkshire pudding rise up and all the fat.

Kosher yorkshire pudding recipe. Drizzle a little sunflower oil evenly into two 4 hole yorkshire pudding tins or two 12 hole non stick muffin tins and place in the oven to heat through. Add meat break up pieces until brown. Place a 12 inch cast iron skillet on the lower middle rack in the oven and heat the oven to 400 f.

Process at high speed for 2 to 3 seconds. Preheat the oven to 220c 200c fan gas 7. Bake on 425 degrees.

Add salt and pepper. Carefully remove the hot skillet from the oven. Turn off the machine and scrape down the sides of the jar.

Measure about 1 4 cup of batter into each cup for the tall popover pan less for a shorter cup. Beat eggs add water and blend well. Spread meat and vegetables filling evenly over batter.

Measure out 2 tablespoons of roast drippings and add to a food processor or blender along with the flour milk eggs and the salt. Heat oven to 230c fan 210c gas 8. Blend for 40 seconds.

Yorkshire pudding is a perfect side dish for any occasions. Add water and blend well. Heat leftover gravy to.