Yorkshire Pudding
A yummy and traditional addition to the holiday feast. If
you intend to make this, the timing has to be juuuuust
right. I would suggest preparing the mixture the evening
before, and having it ready while the roast beef is cooking.
1-1/2 cups all-purpose flour
3/4 teaspoon salt
3 eggs, room temperature
3/4 cup water
1/2 cup beef drippings
3/4 cup milk, room temperature
Mix flour and salt together until blended. Make a well in the flour, add the
milk, and whisk until consistent. Beat the eggs into the batter. Add water and
beat again until the mixture is light and frothy. Set aside for an hour (or, if
it's the day before, cover in the fridge overnight). If the batter has been
refrigerated, allow it to come up to room temperature before using. When the
roast beef is ready to come out of the oven, ready the mixture. Preheat oven to
400 degrees F (205 degrees C). Pour off drippings from roast beef and measure
out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch
baking dish and place into the oven until the drippings sizzle. Pour the batter
over the drippings and bake for 30 minutes (or until the sides have risen and
are golden brown). Cut into eight portions and serve immediately
Originally submitted to ThanksgivingRecipe.com. Makes 8 servings
--
~~Rec.food.recipes is moderated; only recipes and recipe requests are
accepted for posting. Please read the FAQ posted each week. Please
send recipes, requests, questions or comments to [EMAIL PROTECTED]
Please allow several days for your submission to appear.
