Home Cooking

Yorkshire pudding, how far in advance?


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Home Cooking

Yorkshire pudding, how far in advance?

Morganna | | Jul 23, 2008 05:19 AM

One of my friend's has a birthday this Friday (J, if you're reading this, no fair telling S about this! ;D ), and she was expressing a longing for roast beef and yorkshire pudding to go along with the absolutely fabulous homemade horseradish that our other friend made. However, since her birthday is in the heart of summer, I really don't feel like doing a roast beef with the oven on for as long as that'd take. So I was thinking I'd do some rib steaks on the grill, and serve that with some single serving sized yorkshire puddings (made in the a muffin tin, most likely, I don't have a popover tin to use).

Here's the tricky bit, I work on Friday, and while I can take some time off early (because they actually owe me some time) and that'll help, I'm looking to cut some corners because they'll come over, and we need to eat dinner fairly soon, so we can start playing our weekly table top roleplaying game (if you don't know what that is, just think "poker night" and that's close enough), and get in several hours of gaming before one or more of us starts falling asleep.

I was wondering if I could mix up the pud batter the night before and leave it in the fridge until just before I preheat the oven, or would that muck up the batter, resting that long? I'll still be using the oven, but not as long as if I'd been using it to roast a beef...

Any thoughts?

Also, what would make a nice dessert? I was thinking something lighter, after all this richness...

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