Take the drippings from that good Sunday roast or brisket that you slow-cooked and make these–
Thyme for Yorkshire Pudding ~
~ adapted from Claire Robinson ~
Measure 1 cup flour.
Blend in 1 teaspoon kosher salt; add 3 beaten eggs, 1 1/4 cup milk
and 2 tablespoons chopped fresh thyme leaves; whisk until smooth. Cover and let the batter set for 30 minutes, ideally for 45 minutes.
Heat oven to 450 degrees, divide rendered beef fat of 1/4 cup among 12 muffin tin sections– but grease the pans, first, with butter… When close to baking time for batter, heat up the broth in the muffin pan in the oven until smoking hot, without drying up the beef fat drippings.
Whisk one last time before filling 3/4 full into each section of the muffin pan. Bake for 20 minutes; turn off the oven and leave in for an additional 5 minutes. Serve while hot and puffed, fresh out of the oven.
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