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Several times a year, Sharlene will prepare roast beef, which is one of our family's favorite meals, and along with the beef, she'll serve Yorshire pudding, which is the perfect side dish to accompany the roast beef. You can prepare the pudding mixture the night before, and refrigerate it, so it will be ready while the roast beef is cooking. Cooking the pudding in cast iron frying pans adds a rustic touch to the presentation. Anyway you prepare it, this recipe makes delicious Yorkshire pudding. Special
tools: 2 cast iron skillets, or 9" by 12" baking dish 2 cups all-purpose flour Mix flour and salt together until well blended. Add milk, and blend together. Beat eggs into the batter. Add the water and beat mixture until its light and frothy. Set aside and reserve. If you're going to make Yorkshire pudding the next day, place into plastic storage container, cover and refrigerate overnight. When you use the batter, be sure to take it out of the refrigerator an hour or so before use, so it can come up to room temperature. Prfeheat oven to 400 degrees. Pour drippings from roast beef into a glass measuring cup, about 3/4 cup. Pour equal amounts of drippings into frying pans, and spread around with paper towel until all surfaces are equally coated. Place frying pans in oven and heat until drippings sizzle. Pour batter into pans and bake for 30 minutes, or until pudding rises and is golden brown. The pudding will rise quite high, then fall when taken out of the oven.
Remove from pan and serve immediately. Copyright(c) 2008 eRench Productions, Inc. All rights reserved. This site has been on the web since December 22, 2002. Web page design has been created by eRench Productions, Inc., custom photography for any occasion...
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