| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
Puddings |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
c |
Flour |
| 1 |
c |
Milk |
|
|
Salt and pepper |
| 1 |
|
Clove garlic, cut in half lengthwise |
| 1/4 |
c |
Plus 2 Tbsp hot beef driffings (pan juices from the Rib Roast) |
INSTRUCTIONS
Preheat oven to 450F. Beat the eggs until very light and fluffy, then
gradually beat in the flour and milk. Season with a pinch of salt, freshly
ground black pepper, and 2 Tbsp of beef drippings. Rub the pan (either a
flat baking dish, or muffin tins) with the cut side of the garlic. Heat the
pan in the oven, then add the remaining 1/4 cup drippings and pour in the
batter. (If using muffin tins: heat tins in oven, then put a spoonful of
drippings in each slot and full each about 1/3 full with batter.) Bake at
450F for 10 minutes, then reduce heat to 350F and bake 10-15 minutes more,
or until puddings is puffy and golden brown. Do not open the oven during
the first 20 minutes of baking or the pudding will fall. If you make one
large pudding, cut in squares to serve.
Posted to EAT-L Digest 20 Dec 96
Recipe by: Homemade Good News (Vol 3 No 4)
From: Sean Coate <swcoate@PEGANET.COM>
Date: Sat, 21 Dec 1996 20:03:15 -0500
A Message from our Provider:
“Hurting? No one understands like Jesus”