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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Begin this recipe 30 minutes before the roast is done. Bake pudding while roast is standing. Ingredients:
1 1/2 cups all-purpose flour |
3/4 cup water |
3/4 cup milk |
3 large eggs, beaten |
3/4 teaspoon salt |
6 tablespoons rib roast pan drippings |
Directions:
1. Whisk together first 5 ingredients until smooth. Cover and chill 30 minutes.
2. Spoon 1/2 tablespoon pan drippings into each of 12 popover or muffin cups, and tilt to coat. Bake at 425° for 5 minutes. Quickly pour cold batter into hot pan; do not stir.
3. Bake for 15 minutes; reduce oven temperature to 350°, and bake an additional 15 minutes or until golden.
4. *Note: If pan drippings are not sufficient, supplement with olive oil.
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