"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Yorkshire Pudding Recipe

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This recipe for Yorkshire Pudding, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni
Added: Monday, February 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
2 cups all-purpose flour
2 cups milk
1/4 cup vegetable oil

Directions:
Directions:
Preheat the oven to 450 degrees F. In a large bowl, whisk together the eggs and milk and salt until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside. Distribute the oil equally among 12 deep muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup. It's important that they are hot and smokey. Bake for 30 to 35 minutes in the preheated oven. Serve immediately.

Personal Notes:
Personal Notes:
If you turn oven off and leave the door partially open with the puddings inside it will keep them from deflating while standing or if you have some left over. Excellent side to standing rib roast served with a dark rich gravy. My friends, Ken and Diane, have special deep Yorkshire pudding cooking tin that they got from Williams Sonoma and they were awesome. If you do make beef, use the pan drippings instead of oil. This used to be a poor man's beef filler as the beef fat rendered a meaty flavor to the bread when topped with gravy. Will make 12 muffin sized or 8 to 10 large ones.

 

 

 

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