Terry Pulliam Burd wrote:

> Does anyone have an absolutely *foolproof* Yorkshire pudding recipe?
> I've ordered the roast beef and also ordered 1/2 lb. of suet, as I
> can't imagine being able to get enough drippings off a standing rib
> roast to amount to much. I've scrounged my recipes and found what
> appears to be a decent one from James Beard's _American Cookery_, but
> would appreciate some input from someone who has a good Yorkshire
> pudding recipe and who I can visit if her/his recipe doesn't work out
> :-)
>
> Terry "Squeaks" Pulliam Burd

* Exported from MasterCook *

Yorkshire Pudding

Recipe By : Graham Kerr, in pre heart attack days
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Breads

Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
2 cups flour
4 eggs
2 1/2 cups milk
1 teaspoon salt
beef drippings

*raise oven temp. to 400 degrees and place
pudding in oven when your roast beef has about 25
min left to
cook. In this way the joint will have the
necessary 20 min to rest before carving and be
ready at the same time
as the pudding.

Sift together flour and salt, slowly mixing in
eggs and milk.
Cover and allow to stand for at least one hour
in a warm place. Beat well.
Heat drippings from roast beef in the oven.
There should be sufficient to cover an 8 inch
round cake tin by 1/4
inch.
When blue haze leaves the surface, pour in
batter. Place on top rung of oven for 45 min. (If
I make it in muffin
cups I bake 25 min) Serve immediately.



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