 |
Prep Time: 240 Minutes Cook Time: 30 Minutes |
Ready In: 270 Minutes Servings: 8 |
|
My mother-in-law was from Yorkshire. In celebration of my joining the family, she prepared a lovely Sunday roast with all the trimmings...this pudding was a first for me and wasn't the last. Whenever I want to do something special for guests, I prepare a lovely Yorkshire Pudding, Marion-style! Ingredients:
2 cups all-purpose flour |
1 teaspoon salt |
6 large eggs |
2 1/2 cups milk |
pan dripping (from roast) |
Directions:
1. Sift together flour and salt; set aside.
2. In a medium bowl, whisk together eggs and milk.
3. Add flour mixture, and whisk until combined.
4. Cover with plastic; chill in the refrigerator for at least 4 hours, or overnight.
5. When roast has finished cooking, raise oven temperature to 425 degrees.
6. After roasting pan has been deglazed, pour 1/4 cup reserved pan drippings back into pan.
7. Heat pan and drippings on top of the stove until very hot, about 5 minutes.
8. Remove batter from refrigerator, shake or whisk well; quickly pour into hot roasting pan.
9. Bake until crisp and golden 20 to 30 minutes.
10. Cut into serving sizes and serve warm with roast beef.
|
|