no-fail yorkshire pudding
(1 rating)
No roast beef dinner is complete in our house with out yorkshire pudding. I find that the best results come from having all the ingredients at room temperature and once mixed let it sit for an hour or so before baking. The secret I have found is having the pudding quite thin and letting it sit. *Making today so will post pic later
(1 rating)
yield
serving(s)
Ingredients For no-fail yorkshire pudding
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1 call purpose flour
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2 lgeggs
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pinch of salt
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2 cmilk...i add 1 cup of milk and mix it in well and then i add more milk to make it a nice thin batter
How To Make no-fail yorkshire pudding
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1Spray a 12 cup muffin tin with Pam. Put one tsp of butter in each cup....if you have roast drippings use that but I like to keep my drippings for gravy so I use butter. Put pan in oven just till butter is melted. Using a meat baster...I find this works so well....suck up the batter and fill all cups equally. Bake at 400 degrees 30 mins or until tripled in size and brown and crispy!!
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