According to legend Yorkshire puddings were traditionally cooked in a pan of fat at the bottom of a hearth beneath a large roasting piece of beef. The smoky heat of the fire and all the other goodies that dripped into the pan from the meat would have made for a delicious pastry. Although limited by modern ovens we can still get close to the original by using real rendered beef fat without it you’re just eating a popover.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Jamie Oliver | 2014-07-05 08:00:00 |  6,238,245 Views |
How to make Yorkshire Pudding | Jamie Oliver
1 teaspoon kosher salt
⅞ cup all-purpose flour
¾ cup rendered beef fat
