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Yorkshire pudding -2
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| Artist: |
_ |
| Categories: |
Puddings & Custards, Side-dishes |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| | Eggs | | 1
| cup | Milk | | 1
| cup | All-purpose flour, sifted | | 1/2
| tsp | Salt | | 1/2
| tsp | Freshly ground pepper | | | Beef drippings |
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Procedures:
| 1 | Beat the eggs until quite light and gradually beat in the milk and sifted flour. | | 2 | Or put all at once into an electric mixer or blender or food processor and beat, whirl, or process for a few seconds just until the batter is smooth. | | 3 | Flavor with salt and pepper and add, if you like, 2 tablespoons drippings. | | 4 | Heat the pan, muffin tins, or mold, and pour in a heavy layer of hot drippings. | | 5 | Then pour in the batter and bake at 450 degrees about 10 minutes. | | 6 | Reduce the heat to 375 degrees and continue baking 15 or 20 minutes or until beautifully brown and puffy. | | 7 | Do not open the oven door during the first 20 minutes of baking. | | 8 | note: some people like to add a clove of garlic to the beaten batter, which is removed before the batter is poured into the pan, or they rub the pan with garlic before adding the drippings. |
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