Prep 1 hr
Cook 20 mins
This is an inherited recipe from a member who no longer frequents Zaar. Keeping the mixture at room temp and then keeping the muffing cups as piping hot as possible before getting the mixture into them is the true key to success... the rosemary and cayenne give this a real " something extra". Enjoy ! ZWT REGION: England.
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon salt, to taste
- 2⁄3 cup milk, at room temperature
- 2⁄3 cup water, at room temperature
- 3 large eggs
- 4 tablespoons roast beef pan drippings
- 4 teaspoons minced fresh rosemary
- 1⁄8-1⁄4 teaspoon cayenne, to taste
- In a bowl combine flour and salt.
- With a handheld mixer add the milk, in a stream, until smooth.
- Add water and eggs and beat until combined well and bubbly.
- Let stand, covered, at room temperature for 1 hour.
- Preheat oven to 450 degrees F.
- Divide drippings among eight muffin pan cups.
- Heat the cups in the oven until almost smoking.
- Beat batter until bubbly, stir in rosemary and cayenne, and divide among muffin cups.
- Bake 10 minutes in lower third of the oven without opening the oven door.
- Reduce oven temperature to 350 degrees F and continue to bake for another 10 minutes until puffed, crisp and golden brown.
- Serve immediately.
Mean posted this for Troy's Birthday Dinner, and it really is a great pudding. This was my first time making it and I believe I didn't quite get the batter right (milk too cold when I intially mixed it and too cold in the kitchen to get proper bubbles?). Well, the outside of the puddings were light, crispy and yummy, but the inner parts were too thick. Still deserves 5 stars because the rosemary and cayenne *make* the recipe. Don't settle for plain puddings again! Will make again.
I have yet to meet a Mean Chef recipe that has disappointed me, and this is no exception...WOW these are so good! I made changes to the recipe to adapt it to heath needs of my family, and they still turned out fabulously...substituted spelt flour for all purpose, and grapeseed oil instead of beef drippings, but with the rosemary and cayenne to take it to the next level I don't think we missed much. I ate four...that says it all!
Fabulous. Our Christmas dinner is traditionally English with a standing rib roast and Yorkshire Pudding. In the past, I had used a recipe that cooked 1 large pudding in a 9 x 13 pan; but never again! These puddings were actually easier and far tastier. I scaled the recipe up to make 12 puddings and made the batter in my blender at a medium speed.