Nicola Gerreli’s Yorkshire Pudding
Denise Landis is the founder & CEO of The Cook's Cook.
Ingredients
- 113 grams (4 ounces or 1 cup) plain (all-purpose) flour
- 1 to 2 eggs
- ¼ teaspoon salt
- 236 ml (1 cup) milk
- 118 ml (½ cup) fatty pan drippings from roast beef, or lard, or vegetable oil
Preparation
1. In a large mixing bowl combine the flour and salt.
2. Add the egg(s) and mix well.
3. Add milk and beat until it makes a thin batter. Allow to stand for 2 hours.
4. Preheat oven to gas mark 7/220° C (425° F).
5. Pour the dripping, lard or oil into a large, shallow, heavy pan like a cast-iron skillet.
6. Place in the oven until the drippings are very hot. Immediately pour the batter into the hot pan and return to the oven.
7. Bake until puffed and golden, 20 to 30 minutes. Serve immediately.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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