FUN FOOD MONDAY

October 13 - National Yorkshire Pudding Day
October 14 - National Chocolate Covered Insect Day
October 15 - National Roast Pheasant Day
October 16 - World Food Day
October 17 - National Pasta Day
October 18 - National Chocolate Cupcake Day
October 19 - National Seafood Bisque Day

Today I included a recipe to make your own Yorkshire Pudding and a little more information on what it actually is so enjoy....

Yorkshire pudding, 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.

Yorkshire Pudding
Recipe courtesy Tyler Florence
Ingredients

3/4 cup all-purpose flour
1/2 teaspoon salt
3 eggs
3/4 cup milk
1/2 cup pan drippings from roast prime rib of beef

Directions

Preheat the oven to 450 degrees F.
Sift together the flour and salt in a bowl.

In another bowl, beat together the eggs and milk until light and foamy.

Stir in the dry ingredients just until incorporated.

Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish.

Put the pan in oven and get the drippings smoking hot.

Carefully take the pan out of the oven and pour in the batter.

Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.