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| Side Dishes: Stuffing/Dressing>Yorkshire Pudding https://ahirashangar.ihugny.com/phpBB3/viewtopic.php?f=26&t=1951 |
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| Author: | Menolly [ Fri Dec 21, 2007 9:07 pm ] |
| Post subject: | Side Dishes: Stuffing/Dressing>Yorkshire Pudding |
Yorkshire Pudding (Diane/SSSoapwrks) submitted by: Menolly 1 cup flour 1 cup milk 3 eggs salt and pepper Combine all well early in the day (this is a VERY traditional way to prepare it and I do exactly this.. it sits on the counter in the cool weather... actually even in the dead of winter, my house is always cool) and give a stir on occasion. Pull roast out of the oven and set aside loosely covered in foil to rest while Yorkshire is baking. Turn oven up to 425 degrees. Add some of the drippings to the casserole/baking pan (I also spray my pan with Pam before adding the drippings), putting it in the oven to heat up. When the oven beeps that the temperature has risen, carefully pour the Yorkshire batter into that hot pan and bake for @15 minutes at 425 degrees, then turn the temperature down to 350degrees and finish baking until it's puffed, browned and looks and smells like heaven (@15-25 minutes more.) Meanwhile cut roast, make gravy, finish meal prep and call everyone to the table. When they are seated open the oven, taking out the Yorkshire and listen for the drooling and oohs and aahs before it collapses.... Set it on a trivet and cut that puppy up and serve it with gravy, if desired. Notes: I always double the recipe (using only 5 eggs) and it does wonderfully in the 12-inch cast iron skillet. |
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