From the kitchen of One Perfect Bite...In my world it's impossible to serve a rib roast without Yorkshire Pudding on the side. I suspect my family would abandon me on a dessert island if I even tried. Fortunately, the pudding is simple to make and comes together quickly. It's made with the same batter that's used for popovers, and I'm always amazed that a handful of ingredients can produce such airy golden towers. Years ago, I followed English custom and made the pudding in a single large baking dish. That worked while the children were small, but as their appetites grew, the pudding disappeared before everyone at the table was fed. At that point, I switched to popover pans so every member of the family could have their own to nap or drown with gravy as they saw fit. The individual puddings are a visual delight and the trick to their towering, gnarly height is three-fold. First, the batter must sit so the gluten in it has a chance to relax. Second, the initial temperature at which they cook must be high. Third, while the temperature is manipulated as they cook, the oven door must not be opened till the puddings are done. I guarantee that if you follow the directions in the recipe below, you'll have perfect puddings every time you make them. Because my kitchen is small, I do as much cooking as I can ahead of time. I make gravy the day before the feast, so the mess and last minute stress of getting it to the table becomes a non-issue. I like to use a New Orleans-style roux as the base for the gravy I pass with the puddings. It has wonderful flavor and I think you'll agree it's worth the time and watchful eye it takes to make. Here are the two recipes I used for our Christmas in February feast.
