Yorkshire pudding


1 cup flour
1/4 tsp salt
2 eggs
1 1/8 cups milk
3/8 cup water
2 tbsp beef fat

How to prepare

In a large bowl, place flour and salt. Mix. Add the eggs and about 1/4 of the milk. Mix thoroughly. Add half the remaining milk and the water, and mix thoroughly. Add the remaining liquid ingredients ( not the fat), and stir for about five seconds. You are waiting for the roast to cook, so there is no rush about this. This batter should be allowed to rest for at least 30 minutes. You think it’s too thin? Don’t worry – that’s how it’s supposed to be. Grease up a muffin pan (12 pockets) with butter while you are waiting for the roast. Take the hot fat from the roasting pan and whisk it into the batter. Now, fill the muffin tin with the batter. Divide the batter evenly among the 12 muffin places. Crank your oven up to 450

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