Yorkshire pudding #6

Yield: 12 Servings

Measure Ingredient
1 cup Plain flour
½ teaspoon Salt
2 \N Eggs
½ cup Milk
½ cup Water
4 tablespoons Beef drippings

Called my father-in-law (in Sydney) on Christmas Day and told him what we had had for dinner. "That's very Australian!" he exclaimed. "That was the whole point," I replied. :-) Anyhow, here's the menu with recipes and comments (all recipes were taken from the Australian cookbook Manda gave me): Prawn salad(*), Standing rib roast, Yorkshire pudding(*), Roast potatoes and butternut squash, Stir fried broccoli and snow peas, Pavlova(*). (Ones marked * are in this cookbook.) Make a batter wiht the flour, salt, eggs and milk, beating well until smooth then beat in the water. Refrigerate until ready to cook and beat again just before using. Heat tin (it specified muffin tins but I used an 8-inch round pan) in a hot oven with 1 teaspoon drippings in each one. When smoking hot, pour in the batter, fillign cups about ⅔ full. Return to a hot oven and bake for 20 minutes (don't peek), then reduce heat so they dn't burn and allow to dry out for an extra 10 minutes.

Now this was really good, but it fell scant minutes after I had taken it out of the oven. Is there a way to prevent this, or do you just have to serve and eat it 3 seconds after it comes out of the oven? REC.FOOD.RECIPES ARCHIVES


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