Jeff's Yorkshire Pudding
photo by PetsRus
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 5 ounces flour (or 1 cup)
- 1⁄2 teaspoon salt
- 1 cup milk
- 2 eggs
- 1 -2 ounce roast beef drippings
- 1 -2 ounce shortening (enough combined with drippings to measure 1/2 cup)
directions
- One half hour before standing rib roast is done, prepare Yorkshire pudding batter. ( Mix all ingredient with hand mixer just until smooth.).
- Heat 9x9" pan in oven with roast.
- Remove roast from oven; spoon off drippings and add melted shortening to measure 1/2 cup.
- Increase oven temperature to 425 degrees; return roast to oven.
- Place hot drippings in heated square pan; pour in batter.
- Bake for 10 minutes.
- Remove roast; continue baking pudding 25-30 minutes longer.
- Cut pudding into squares and serve.
- To bake in a large 6 muffin pan: Preheat oven to 375°F.
- Place pan in oven and heat for 10 minutes.
- Place equal amounts of the drippings into each muffin mold and continue heating in oven for 10 to 15 minutes.
- Pour equal amounts of prepared batter into each muffin mold and bake for 15 to 20 minutes or until golden brown.
- Serve immediately.
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Reviews
-
This was an excellent Yorkshire! Slight different amounts of ingredients then my usual recipe. Steps 10 and 11 I only used a few minutes for not the full 10 minutes. It baked up beautifully and I used a 9inch round baking tin. Served the Yorkshire with sausages, Brussels sprouts and a think onion gravy. Thanks Bev!
RECIPE SUBMITTED BY
Bev I Am
United States
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