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Yorkshire Pudding

Yorkshire Pudding

Begin this recipe 30 minutes before the roast is done. Bake pudding while roast is standing.

Coastal Living NOVEMBER 2004

  • Yield: Makes 1 dozen

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup water
  • 3/4 cup milk
  • 3 large eggs, beaten
  • 3/4 teaspoon salt
  • 6 tablespoons rib roast pan drippings*

Preparation

Whisk together first 5 ingredients until smooth. Cover and chill 30 minutes.

Spoon 1/2 tablespoon pan drippings into each of 12 popover or muffin cups, and tilt to coat. Bake at 425° for 5 minutes. Quickly pour cold batter into hot pan; do not stir.

Bake for 15 minutes; reduce oven temperature to 350°, and bake an additional 15 minutes or until golden.

*Note: If pan drippings are not sufficient, supplement with olive oil.

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Yorkshire Pudding recipe

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