INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400°F.
In a bowl, stir together the flour and salt. Make a well in the centre and
pour in the milk. Stir. In another bowl beat the eggs until fluffy and then
add the water. Beat this mixture into the batter until large bubbles form.
[Let stand up to an hour if you need to finish the roast.] Heat the muffin
tins in the oven. Pour beef drippings or melted suet into each muffin hole
to a depth of 1/4". It should be hot enough to sizzle but not smoke. Pour
in the batter about 5/8" to 3/4" deep. Bake at 400 F for about 20 minutes;
reduce heat to 350 F and bake another 10 to 15 minutes. Serve at once with
the roast, gravy, and hot mustard or horseradish. Many Yorkshire pudding
recipes in American cook books call for butter and all milk/no water;
that's a Pop-over or something not a real Yorkshire Pud. This pudding needs
no butter or fat in the batter as there is plenty of beef fat in the pan
for flavor. The ingredients are so simple that the final product is a real
surprise to first time cooks 'cause it's SO GOOD! It used to be the custom
in England to cook the pudding in a tray under the roast and catch all the
drippings. You get a tastier result from making small puddings in muffin
trays in a hot oven after the roast is out as they puff up more and brown
nicely. In olden days it was served before the roast which would be served
with gravy covered potatoes AND bread to stretch out the meat. Today's diet
conscious hosts would usually serve the puddings with the roast instead of
potatoes and bread.
Jim Weller
Message From Martha Sheppard <marthahs@worldnet.att.net
NOTES : The ingredients must be at room temp when mixed to maximize the
puffing effect
Recipe by: Jim Weller
Posted to EAT-L Digest  by Bill Spalding <billspa@ICANECT.NET> on Nov 23,
1997

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