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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Yorkshire Pudding Recipe

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This recipe for Yorkshire Pudding is from Champagne, Chocolate and Cheer, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. flour
½ tsp. salt
1 c. milk
2 Tbsp. melted butter
2 eggs, beaten (if you double the recipe add an extra egg to batter)
2 - 4 Tbsp. of roast drippings
Directions:
Directions:
Whisk together flour and salt in a large bowl. Form a well in the center. Add milk, melted butter, and eggs. Beat until the batter is completely smooth (no lumps), the consistency of whipping cream.
Let sit 1 hour.

Preheat oven to 450º.
Add drippings to 9 x 13 casserole dish, coating the bottom of the dish. Heat the dish in oven for 10 minutes. ***If using muffin tin, add 1 tsp. drippings to each well and place in oven for a couple minutes.***

Pour batter into dish once the pan is hot.
***Or fill muffin tins ⅓ full***
Cook 15 minutes at 450º then reduce the heat to 350º and cook for 15-20 more minutes,
until puffy and golden brown.
***Adjust cooking times for muffin tins***

Cut into squares or remove from tins and serve.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Christmas Eve 2018

 

 

 

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