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Yorkshire Pudding
Nb persons: 0
Yield: 6
Preparation time:
Total time:
Source: Brigitte
3 | eggs, beaten well |
1 cup | milk |
1 cup | flour |
1/2 teaspoon | salt |
1 tablespoon | meat drippings, for batter |
1 oz | meat drippings, about 1 to 2 teaspoons per muffin mold |
Beat eggs
Add milk
Sift flour and salt together add to egg and milk
Add meat drippings beat until smooth.
Let stand at room temperature for 1 hour.
Once meat is done increase oven to 475°F.
Place muffin pan in oven and heat for 10 minutes.
Place equal amounts of the fat into each muffin mold and continue heating in oven for 10 to 15 minutes until smoking.
Pour equal amounts of prepared batter into each muffin mold about 1/3 full and bake for 15 minutes.
Reduce heat to 350°F and continue baking until brown and formed, 15 to 20 minutes more.
Prick each one with fork to let steam escape.
Leave in over up to 30 minutes if you want them dry.
From some English website
The oven needs to be preheated to around 425-450 Farenheit (220 - 230 Celsius) which is probably will be already if you are roasting potatoes. Add a LITTLE oil, dripping or lard to each individual pudding tray and throw this in the oven for a few seconds to melt it.
Then, spoon the yorkshire pudding mixture into the preheated tray sections trying not to overfill. Now, put them in the oven and in around 10 - 15 minutes they will be ready.
Avoid opening the oven door as this will cause them to flop and you want fluffy, nicely risen Yorkshire puddings, not hard flat pancakes.
Voila! Quick, simple and versatile.
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