MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jim's Yorkshire Pudding
Categories: British, Popovers, Quickbreads, Beef
Yield: 12 Servings

1 3/4 c Flour
1 ts Salt
1 c Milk; room temperature
4 Eggs; room temperature
1 c Water; room temperature
Beef drippings or suet;
- melted, for the pan

Many Yorkshire pudding recipes in American cook books call for
butter and all milk, no water; that's a Pop-over and not a real
Yorkshire Pudding. This pudding needs no butter or fat in the
batter as there is plenty of beef fat in the pan for flavor.

The ingredients are so simple that the final product is a real
surprise to first time cooks 'cause it's So Good!

It used to be the custom in England to cook the pudding in a tray
under the roast and catch all the drippings. You get a tastier
result from making small puddings in muffin trays in a hot oven
after the roast is out as they puff up more and brown nicely.

In olden days it was served before the roast which would be served
with gravy covered potatoes AND bread to stretch out the meat.
Today's diet conscious hosts would usually serve the puddings with
the roast instead of potatoes and bread.

N.B. The ingredients must be at room temperature when mixed to
maximize the puffing effect.

Preheat the oven to 400?F.

In a bowl, stir together the flour and salt. Make a well in the
centre and pour in the milk. Stir. In another bowl beat the eggs
until fluffy and then add the water. Beat this mixture into the
batter until large bubbles form. Let stand up to 1 hour if you
need to finish the roast.

Heat the muffin tins in the oven. Pour beef drippings or melted
suet into each muffin hole to a depth of 1/4". It should be hot
enough to sizzle but not smoke. Pour in the batter about 5/8" to
3/4" deep. Bake at 400?F for about 20 minutes; reduce heat to
350?F and bake another 10 to 15 minutes. Serve at once with the
roast, gravy, and hot mustard or horseradish.

If you don't have beef drippings on hand, other animal fats
including bacon grease can be used, or even vegetable oil.

Recipe by Jim Weller

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