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Yorkshire Pudding

From

December/January 2011

Yorkshire Pudding

To produce the perfect Yorkshire Pudding recipe, we started with our favorite popover recipe and swapped high-gluten bread flour for all-purpose, which offered the best compromise between texture and height. To mimic the flavor of the fatty drippings, we replaced the melted butter and vegetable oil with salt pork rendered in a covered saucepan.

Dividing the batter between two 8-inch baking pans allowed the pudding to cook evenly, and also increased the proportion of crisp edges to custardy center. Piercing the nearly cooked pudding with a skewer released steam and delayed its collapse.

Serves 6 to 8

Look for salt pork that is fatty rather than meaty. If you don't have two 8-inch square baking pans, you can use two 9-inch round cake pans. (Just don't use temperature-sensitive glass baking dishes, which can crack in the high heat.) Leave about 3 inches of space between the pans in the oven to allow the air to circulate and cook the puddings evenly.

Ingredients

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