"Goomba38" > wrote in message
...
> 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.

Good recipe and technique.
Dora