- 2-cups all-purpose flour
- 1-tsp. salt
- 4-medium eggs, plus 2 egg yolks
- 1¼-cups milk
- 1¼-cups water
- 2-Tbsp. olive oil
Very excited about Roast Dinner tonight–Alison got out a beautiful little Dexter Roast which is cooking away right now. The smell of a Roast Beef makes me think about Yorkshire pudding which I am about to make. Instead of using my old stand by recipe from the Joy of Cooking I thought I would get adventurous and try a new recipe. So many to choose from but this one from one of our farming and culinary heros Hugh Fearnley-Whittingstall from The River Cottage Meat Book caught my eye.
I am indebted to David Wallington, of the Whiteleaf Inn at Croyde, North Devon, who gave me these instructions for Yorkshire Pudding almost 10 years ago. They have never failed me.
From the book The River Cottage Meat Book by Hugh Fearnley-Whittingstall
This content is from the book The River Cottage Meat Book by Hugh Fearnley-Whittingstall.
Serve this classic dish — a version of the popover — alongside Roast Beef, with gravy poured on top.