BBQ’d Yorkshire Pudding

Yield: 12 large muffin cup puddings

Ingredients

• 6 large eggs
• 2 ¼ cups cold whole milk (560ml)
• 1 teaspoon salt (5ml)
• ½ teaspoon fresh ground pepper (2.5ml)
• 2 cups sifted all-purpose flour (500ml)
• ¼ cup pan drippings from a roast beef (see previous recipe) or vegetable oil (60ml)

 Note: if you run shy of drippings, vegetable oil or melted duck fat can be substituted.

Directions

1. Place eggs, milk, salt, and pepper in a large bowl and whisk to mix. Whisk in the flour and 2 tablespoons of roast drippings.
2. Cover mixture and chill for 30 minutes.
3. Prepare barbeque for indirect moderate high heat 400-425F (205-218C). Leave burner (large enough for your muffin tin) turned off. Leave all other burners on.
4. Preheat the muffin tin for 5 minutes.
5. Add about ¾ teaspoon (3.75ml) of drippings to each section of the preheated muffin tin. Heat the drippings for 1 minute.
6. Pour the batter in the hot muffin tin (fill tins about ¾ of batter) and cover grill.
7. Cook until puffed and brown, about 20 minutes. Don’t open the grill to peek, as the temperature has to be constant for the batter to puff.
8. Remove from grill carefully with barbeque gloves.
9. Serve hot with herbed smoked roast beef.