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Christmas: Yorkshire Pudding with Chives

Source of Recipe

From "The Christmas Table" by Diane Morgan


Recipe Introduction

"At Christmas, it's hard to imagine a slice of rare prime rib or leg of lamb without Yorkshire pudding to accompany it. These festive puddings, a cross between a popover and a puffy Dutch baby, are delightful, especially with the colorful addition of fresh herbs and the savory drippings from the roast. The key to making these puddings puffy and crisp is to have the pan very hot, the drippings or butter very hot, and the batter at room temperature. Timing is important. The puddings must be served straight from the oven because they deflate when cool. Here's how I do it: When the roast is done, I transfer it to a carving board and tent it with aluminum foil to rest for 20 minutes. I pour the drippings from the pan into a ½-cup heatproof measure. I heat the muffin pan for 10 minutes until hot and bake the puddings for about 15 minutes. While they bake, I set out all the other hot food and accompaniments, and then begin carving the roast a few minutes before the puddings are done. As soon as they are ready, I transfer them to a warmed bowl and gather all my guests to begin the celebration feast."

List of Ingredients

â—¦ 1 ¼ cups all-purpose flour
â—¦ ¼ teaspoon freshly ground pepper
â—¦ 1 ¼ cups milk
â—¦ 3 large eggs, beaten
â—¦ 1 tablespoon snipped fresh chives
â—¦ 2 tablespoons minced fresh flat-leaf parsley
â—¦ ½ cup hot reserved beef or lamb drippings or melted butter


Recipe

In a medium bowl, or preferably a 4-cup glass measuring cup, combine the flour and pepper. Slowly whisk in the milk until smooth. Whisk in the eggs and then add the chives and parsley. Let the batter stand at room temperature for 1 hour. Whisk before using.

Position a rack in the center of the oven. Preheat the oven to 450° F.

Place a 12-cup standard muffin pan in the oven until hot, about 10 minutes. Place 2 teaspoons of the meat drippings in each muffin cup. Immediately divide the batter among the muffin cups. Bake the puddings until puffy and golden brown, about 15 minutes. Serve immediately.

Makes 12 puddings;
Serves 6 to 12