| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Bread | 4 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1 | c | Milk |
| 1 | c | Sifted all-purpose flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| Beef drippings |
INSTRUCTIONS
From: plgold@ix.netcom.com (Pat Gold) Date: 22 Mar 1995 19:06:47 -0600 This standard recipe resembles the popover recipe. Usually it is baked in a flat pan (11x14x2 1/2) swathed with plenty of hot beef drippings. It is also baked in muffin pans or in a 2-quart ring mold. If you are making pudding for a large group or for large appetites, it would be wise to double the quantities given here. Beat the eggs until quite light and gradually beat in the milk and sifted flour. Or put all at once into an electric mixer or blender or food processor and beat, whirl, or process for a few seconds just until the batter is smooth. Flavor with salt and pepper and add, if you like, 2 tablespoons drippings. Heat the pan, muffin tins, or mold, and pour in a heavy layer of hot drippings. Then pour in the batter and bake at 450 degrees about 10 minutes. Reduce the heat to 375 degrees and continue baking 15 or 20 minutes or until beautifully brown and puffy. Do not open the oven door during the first 20 minutes of baking. NOTE: Some people like to add a clove of garlic to the beaten batter, which is removed before the batter is poured into the pan, or they rub the pan with garlic before adding the drippings. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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