Yorkshire pudding
[ YORK-sheer; YORK-shuhr ]
British roast beef wouldn't be complete without Yorkshire pudding, which is like a cross between a
POPOVER and a
SOUFFLÉ and not at all like a pudding. It's made with a batter of eggs, milk and flour, baked in beef drippings until puffy, crisp and golden brown. It may be prepared in a shallow baking dish, muffin tins or other small containers, or in the same pan as the roast. Like a hot
SOUFFLÉ, Yorkshire pudding will deflate shortly after it's removed from the oven. This specialty takes its name from England's northern county of Yorkshire.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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