"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Yorkshire Pudding Recipe

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

Contributor:  
Contributor:  
Helen Cleveland
Added: Monday, February 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. flour
1/2 tsp. salt
1/2 c. milk
1/2 c. water
2 eggs
1/4 grease from roast (or 1/4 butter, melted)

Directions:
Directions:
Stir together flour and salt, add milk and water and beat until fluffy. Add eggs and continue to beat until large bubbles rise to the surface. Let stand covered and refrigerated at least 1 hour. Remove from fridge and bring back to room temperature. Preheat oven to 400. In a 9 x 13" dish, pour 1/4 cup grease drippings from roast (or butter) and heat in oven until bubbly (a few minutes). Pour batter into hot drippings and bake for 20 minutes. Reduce the oven to 350 and bake about 10-15 minutes longer.

Personal Notes:
Personal Notes:
I usually triple this recipe and pour it into 2 pans. We serve this on Christmas with a Standing Rib Roast.

 

 

 

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