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Yorkshire Pudding Recipe

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This recipe for Yorkshire Pudding, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janis Richardson
Added: Monday, April 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 large eggs
1 cup milk
1 cup flour
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
6 tablespoons reserved pan dripped from beef prime rib roast or 6 tablespoons olive oil

Directions:
Directions:
Whisk eggs in medium bowl to blend. Gradually whisk in milk. Sift flour and salt into egg mixture; whisk until well blended and smooth. Whisk in all herbs. Let batter stand at room temperature at least 30 minutes or refrigerate up to 3 hours. Rewhisk before using.

Preheat oven to 450. Place 16 standard (1/3 C.) metal muffin cups in oven to preheat for 10 minutes. Place 1 t. drippings or olive oil in each muffin cup. Return pan to oven until drippings/oil is very hot, 5-8 minutes. Immediately spoon 2 generous tablespoonfuls batter atop hot drippings in each muffin cup. Bake until puddings are golden and puffy, about 12 minutes. Puddings will sink in center but edges will stay puffy. Serve hot.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
This is Kristin's favorite and now a tradition when we have beef for Christmas dinner.

 

 

 

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