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LOCATION: Recipes >> Breads Quick >> Yorkshire Pudding 03

Print this Recipe    Yorkshire Pudding 03


2 eggs
1 cup milk
1 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
beef drippings

Beat the eggs until quite light and gradually beat in the milk and
sifted flour. 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. Flavor with salt and pepper and
add, if you like, 2 tablespoons drippings. Heat the pan, muffin
tins, or mold, and pour in a heavy layer of hot drippings. Then
pour in the batter and bake at 450 degrees about 10 minutes. Reduce
the heat to 375 degrees and continue baking 15 or 20 minutes or
until beautifully brown and puffy. Do not open the oven door during
the first 20 minutes of baking.

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.

This standard recipe resembles the popover recipe. Usually it is
baked in a flat pan (11x14x2 1/2) swathed with plenty of hot beef
drippings. It is also baked in muffin pans or in a 2-quart ring
mold. If you are making pudding for a large group or for large
appetites, it would be wise to double the quantities given here.


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