YORKSHIRE PUDDING. |
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| by Ted Peterson |
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| This web page is an old time recipe for Yorkshire pudding from England. |
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| If you let me know of a good recipe that would go in this set, I can add to this web page. Use the e-mail address at the end of this page. |
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| 1 cup flour. |
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| 1/8 teaspoon nutmeg. |
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| 4 large eggs. |
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| 1 cup milk. |
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| 1/2 cup beef drippings. (See note) |
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| 1/2 teaspoon salt. |
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| The item called beef dripping can be either beef, bacon grease, pork, or melted butter. |
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| Combine the milk, nutmeg, salt, and flour. Then beat the eggs until frothy and then add the drippings. |
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| To the milk mixture add the egg mixture and stir just so that it is blended. |
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| Preheat the oven to 425 degrees. Bake for about 16 minutes or until well puffed and golden brown. |
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| It will improve if left in a refrigerator for a few hours . Make it ahead. |
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| Good Luck. |
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| To go back to the opening main menu click here. |
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| To go back to the food menu click here. |
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Any Comments, Questions, or Inquiries:  E-Mail_w7wwg@jps.net
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