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Title: Yorkshire Pudding Categories: Puddings &, Custards Yield: 1 Servings 1 3/4 c Flour 1 ts Salt 1 c Milk; at room temp. 4 Eggs; at room temp. 1 c Flour Beef Drippings Or Melted -Suet For The Pan. Preheat the oven to 400°F. In a bowl, stir together the flour and salt. Make a well in the centre and pour in the milk. Stir. In another bowl beat the eggs until fluffy and then add the water. Beat this mixture into the batter until large bubbles form. [Let stand up to an hour if you need to finish the roast.] Heat the muffin tins in the oven. Pour beef drippings or melted suet into each muffin hole to a depth of 1/4". It should be hot enough to sizzle but not smoke. Pour in the batter about 5/8" to 3/4" deep. Bake at 400 F for about 20 minutes; reduce heat to 350 F and bake another 10 to 15 minutes. Serve at once with the roast, gravy, and hot mustard or horseradish. Many Yorkshire pudding recipes in American cook books call for butter and all milk/no water; that's a Pop-over or something not a real Yorkshire Pud. This pudding needs no butter or fat in the batter as there is plenty of beef fat in the pan for flavor. The ingredients are so simple that the final product is a real surprise to first time cooks 'cause it's SO GOOD! It used to be the custom in England to cook the pudding in a tray under the roast and catch all the drippings. You get a tastier result from making small puddings in muffin trays in a hot oven after the roast is out as they puff up more and brown nicely. In olden days it was served before the roast which would be served with gravy covered potatoes AND bread to stretch out the meat. Today's diet conscious hosts would usually serve the puddings with the roast instead of potatoes and bread. Jim Weller Message From Martha Sheppard NOTES : The ingredients must be at room temp when mixed to maximize the puffing effect Recipe by: Jim Weller Posted to EAT-L Digest by Bill Spalding 1997 |