Monday, December 23, 2013

Yorkshire Pudding

These are really served with tomorrow night's meal, but as we are missing some posts, it will be posted today :)  These are called "pudding" but they aren't sweet. I cooked mine in a popover pan and they took about half the time!
 

Yorkshire Pudding
 
1/3 cup plus 4 tablespoons of beef roast drippings
6 eggs
2 cups milk
2 cups flour
1 teaspoon salt

Preheat the oven to 375 degrees F. Grease 10 cups of the muffin tin with a teaspoon of the dripping fat. In a mixing bowl, whisk the eggs until frothy. Whisk in the milk and remaining drippings. In a mixing bowl, combine the flour and salt together. Whisk the egg mixture into the flour mixture and mix well. Pour the batter into the prepared muffin cups. Bake the pudding for about 50 minutes, undisturbed. Remove from the oven and serve hot.


No comments:

Post a Comment