Saturday, June 11, 2011

Yorkshire Pudding

When I passed this recipe along to a friend, I realized that you might like it, too. Ron and I don't eat much beef, but this recipe gives us an excuse (A clarification for the nervous dogs trembling with fear in my reading audience: No Yorkshire Terriers were harmed during the making of this recipe)!

Yorkshire Pudding:

2-½  3 tbsp. vegetable oil or bacon fat, divided
1 c. milk, very cold
3 whole eggs, chilled
Scant cup of flour
Dash of salt

Preheat oven to 400 deg. F. Divide fat among 8-to-10 compartments of muffin pan. Place in oven until smoking hot. Buzz remaining ingredients in blender on "high" setting (or use electric mixer) for about 30 seconds until bubbles form and mixture is well-aerated. Immediately pour cold blenderized liquid into sizzling fat in muffin pan until ¾ full (see Note). Bake 18-20 min. 

Note: Drop a sliver of cooked roast beef into each baked Yorkie, if you like. Serve with hot beef gravy. Makes 8-to-10 Yorkshire puddings. 

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