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Individual Yorkshire Puddings Recipe

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This recipe for Individual Yorkshire Puddings, by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Beaver
Added: Thursday, January 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. milk
2 eggs
2 T. butter, melted
1 c. all-purpose flour
2 T. snipped fresh chives
1/4 tsp. dried thyme leaves
1/4 tsp. salt

Directions:
Directions:
Combine flour, chives, thyme and salt.

In second bowl, whisk milk with eggs; gradually add to flour mixture, beating until smooth. (Refrigerate up to 1 hour, if desired.)

Spoon 1/2 tsp. melted butter into each of 12 medium muffin cups; tip pan to coat bottoms.

Immediately after removing roast from oven, increase oven temperature to 450 degrees. Fill each muffin cup halfway with batter. Bake puddings for 15 to 18 minutes, or until puffed and golden.

Serve roast with puddings.

Personal Notes:
Personal Notes:
These are wonderful with prime rib, especially at Christmas. Everyone likes these little puddings. They’re more like savory light muffins. Next time, I might put some of pan juices in the muffin cups along with a bit of butter.

 

 

 

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