Yorkshire Puddings
photo by Baby Kato
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
directions
- Flour and salt in a large bowl --.
- Make a "well in the dry ingredients, and add the "warm" milk.
- Stir thoroughly.
- Beat the eggs separately and add to batter.
- Add the warmed water.
- Beat this with a beater until large bubbles rise to the surface -- then allow to "rest" for an hour --.
- Beat again after resting --.
- Melt lard to 1/4" depth (6mm) in each muffin holder at preheated 400 degree oven, then pour in batter in each cup to 5/8" (15 mm) depth (very quickly!) and cook at 400°F for 20 minutes --.
- Lard will make them taste best, but butter or just about any other oil will also work, will beef fat, which is smokey but superb in flavour.
- ENJOY!
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Reviews
-
What a great recipe, these were quick and easy to make Yorkshire pudding. This is the second time I made them. The first time they didn't turn out...my fault I'm sure, the second time they were wonderful. Tender and crisp, the perfect basket for the bacon, pea, onions and mushroom sauce that I used. They were perfect. Made for What's on the Menu? Tag Game.
-
John; This recipe turned out to be super-great. I used some real good lard, the Yorkies puffed up beautifully, left a good cavity and they were not greasy at all. Filled them with my No-Fat Mushroom Gravy and devoured 4 of them and 2 with some butter. Will have a hard time to decide which recipe to make, yours or mine. Thanks John for sharing. "Uncle Bill"
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RECIPE SUBMITTED BY
<p>Contractor/Regional Manager <br />Favourite Cookbook Our Heritage Mennonite cookbook purchased in 1980, with family style recipes from the Canadian Prairies. <br /><br />Love cooking, fishing, golf and gardening, but my best day will always be when all the kids are home, and I get to feed them...</p>
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