Individual Yorkshire Puddings
This recipe goes with Roast Beef With Yorkshire Pudding
Yield: 12 individual servings
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 cups milk
- 4 eggs, beaten
- 1/4 cup clear pan drippings
- Combine flour and salt in a large mixing bowl. Combine milk and eggs, beating well; add to flour mixture, beating constantly with a wire whisk until batter is smooth.
- Place twelve 6-ounce custard cups on a jellyroll pan. Spoon 1 teaspoon reserved drippings into each cup. Place jellyroll pan in a 425° oven for 5 minutes.
- Pour about 1/3 cup batter into each cup. Bake at 425° for 15 minutes. Reduce heat to 350°; continue baking 15 minutes or until puffed and golden brown. Unmold to serve.
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