"ravenlynne" > wrote in message
...
> On 12/25/2010 8:03 PM, Cheryl wrote:
>> On 12/25/2010 6:23 PM, ravenlynne wrote:
>>>
>>
>> Looks really good! That's what we had, too. And, the Yorkshire pudding I
>> made was a big hit. None of us had ever had it before. It wasn't cooked
>> entirely correctly since we did have to open the oven to put in another
>> dish to cook but it was still very good.
>>
>
> I didn't have enough drippings from the roast...I measured out the fat and
> there was 1/8 of a cup...husband wasn't feeling that well and not up to
> trying something new either....maybe next time!

> Happy Holidays!!!
>
>
The Yorkshire is almost the best part. It compliments the roast exactly. One
cup milk, one cup flour, and two eggs in the blender. Pour fat onto shallow
baking pan, Bake at 425F for 10 minutes, then drop to 375F for 30 minutes
total. Any amount of fat will create a decentYorkie. We don't ever put in
more than a quarter cup. The flavor comes from the little granular bits that
accumulate in your drip pan. I think the roast should always rest a full
half hour before eating.

Kent