* Exported from MasterCook * Yorkshire Pudding Recipe By :Blue Flame Kitchen Holiday Cookbook 2001
Serving Size : 24 Preparation Time :0:00
Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method
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2 cups flour -- (500 mL)
1 teaspoon salt -- (5 mL)
1/8 teaspoon freshly ground black pepper -- (.5 mL)
4 eggs
2 1/2 cups whole milk -- (625 mL) divided
Roast beef drippings or shortening or oilIn a bowl, combine the flour, salt and pepper. Beat the eggs and 1 1/4 cups (300 mL) of the milk. Add to the dry ingredients and
whisk just until you get a smooth batter. Stir in the rest of the milk. Cover and
let stand for 30 minutes. Preheat oven to 400F (200C). Place 1 teaspoon (5 mL) of drippings or shortening or oil into each of 24 muffin
cups. Place the pans in the oven and heat for 8 to 10 minutes. Uncover the batter and have the bowl handy to your work area as it is important to
work very quickly now. Remove the hot pans from the oven and pour the batter into the cups filling about
one-third full. The batter should actually sizzle when you pour it into the hot cups. Put the pans back into the oven with good spacing between them. Do not use the
lowest rack position. Bake at 400F (200C) fro 25 to 30 minutes or until well-risen, browned and crisp. Serve immediately. Recipe may be halved. Makes 24 puddings. If you are serving with roast beef, as is traditional, prepare the batter while the
roast is cooking in order to give it the necessary standing time. From The Atco Gas Blue Flame Kitchen Holiday Cookbook 2001 edition; 10035 - 105
Street, Edmonton, Alberta, Canada T5J 2V6 Hallie's note: One of the keys to success with Yorkshire puddings is to have the
pans very hot when the batter is poured into them. Although I have made these in
the past I haven't tried this particular recipe yet. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 29 December, 2001.
www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 64 Calories; 2g Fat (23.9% calories from
fat); 3g Protein; 9g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 111mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat.
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