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JBurns

On Thu, 28 Sep 2017 12:28:14 -0300, wrote:

>On Thu, 28 Sep 2017 09:41:14 -0400, jmcquown >
>wrote:
>
>>On 9/28/2017 8:24 AM, wrote:
>>> On Thu, 28 Sep 2017 07:52:19 -0400, jmcquown >
>>> wrote:
>>>
>>>> OB Food: I thoroughly enjoyed the slice of prime rib I had last night
>>>> for dinner. I have a standing rib roast in the freezer and plan to
>>>> try my hand at Yorkshire pudding then. Do you (anyone) have a recipe?
>>>>
>>>> Jill
>>>
>>> It is different this side of the Pond because of the flour. I use 1/2
>>> cup AP flour, good pinch of salt, one egg and 1/2 cup milk. Combine
>>> then leave to sit for an hour (this is the main difference)
>>>
>>> Turn oven to 420° and when up to temp place tart pan in oven with a
>>> little fat (preferably fat from other meat cooking, as in 'drippings')
>>> in each cup. When the fat is sizzling, divide the batter between the
>>> 12 cups. Do not open door until done, about 20 minutes.
>>>
>>Thank you! When you say divide between the 12 cups, are you referring
>>to a metal baking pan? I have a 12 individual cups muffin tin which I
>>suppose is similar to a tart pan. Thanks for the info. I really do
>>want to try this when I roast the beast.
>>
>>Jill
>No, a tart pan has cups that are not nearly so deep as a muffin pan.

In a muffin pan double the quantity, as in one cup of flour, one cup
of liquid (I use half milk half water), good pinch of salt and stick
with one XL egg. You probably need 1/2 tsp fat per muffin cup and you
want it smoking before pouring the batter in. I always crank my oven
up to top heat, get the fat smoking, divide the batter between cups
and they should only take about ten minutes.

JB