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Paul Ross' Yorkshire Pudding Recipe

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This recipe for Paul Ross' Yorkshire Pudding, by , is from Jesse Bitterman's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl Ross Taylor
Added: Friday, August 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1 c. milk
1 c. flour
2 T. pan drippings

Directions:
Directions:
Whisk 2 eggs until foamy; Beat in 1 cup of milk; Add teas salt. Gradually add 1 cup flour until smooth. Spoon off 2 Tbl. of drippings from roast and divide into 12 muffing tins. Heat tin in oven 5 min. Remove from oven and put 2 Tbs. Batter in to each cup.
Bake at 450. Loosen and serve with beef and horseradish sauce.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Dad always wanted the batter to be as cold as you could get it. He put the batter in the fridge for at least an hour. He used a 9x13 pan instead of muffin tin. He made the best brown gravy from the drippings and the whole thing was delicious.

 

 

 

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