YORKSHIRE PUDDING
My mother-in-law was from Yorkshire. In celebration of my joining the family, she prepared a lovely Sunday roast with all the trimmings...this pudding was a "first" for me and wasn't the last. Whenever I want to do something special for guests, I prepare a lovely Yorkshire Pudding, Marion-style!
Provided by Gingerbee
Categories European
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Sift together flour and salt; set aside.
- In a medium bowl, whisk together eggs and milk.
- Add flour mixture, and whisk until combined.
- Cover with plastic; chill in the refrigerator for at least 4 hours, or overnight.
- When roast has finished cooking, raise oven temperature to 425 degrees.
- After roasting pan has been deglazed, pour 1/4 cup reserved pan drippings back into pan.
- Heat pan and drippings on top of the stove until very hot, about 5 minutes.
- Remove batter from refrigerator, shake or whisk well; quickly pour into hot roasting pan.
- Bake until crisp and golden 20 to 30 minutes.
- Cut into serving sizes and serve warm with roast beef.
Nutrition Facts : Calories 217.7, Fat 6.8, SaturatedFat 3, Cholesterol 169.3, Sodium 381.2, Carbohydrate 27.7, Fiber 0.8, Sugar 0.4, Protein 10.4
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