Cooking live yorkshire pudding
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | All-purpose flour |
| 1 | teaspoon | Salt, or to taste |
| ⅔ | cup | Milk at room temperature |
| ⅔ | cup | Water at room temperature |
| 3 | larges | Eggs |
| 4 | tablespoons | Roast beef pan drippings |
| 4 | teaspoons | Minced fresh rosemary |
| ⅛ | teaspoon | (up to 1/4 tsp) cayenne, or to taste |
Directions
In a bowl combine flour and salt. With a handheld mixer add the milk, in a stream, until smooth. Add water and eggs and beat until combined well and bubbly. Let stand, covered, at room temperature for 1 hour.
Preheat oven to 450 degrees F.
Divide drippings among eight muffin pan cups. Heat the cups in the oven until almost smoking. Beat batter until bubbly, stir in rosemary and cayenne, and divide among muffin cups. Bake 10 minutes in lower third of the oven without opening the oven door. Reduce oven temperature to 350 degrees F and continue to bake for another 10 minutes until puffed, crisp and golden brown. Serve immediately.
Yield: 8 serving
Posted to MC-Recipe Digest V1 #362 Recipe by: COOKING LIVE SHOW #CL8783 From: "Angele and Jon Freeman" <jfreeman@...> Date: Wed, 1 Jan 1997 10:02:14 -0500