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
> :-)

Please excuse me I'm British, but what's with all the dripping? I
have eaten a lot of Yorkshire puds in my time and I have made
more than I care to remember but I have never seen anything which
used industrial quantities of fat. Shirley the YP mixture, being
denser, will sink to the bottom and the result will be a nasty
greasy mess?

My family recipe which I have never know fail is below. It does
not require standing time, strange flours, odd methods or any of
the other mumbo-jumbo which surrounds Yorkshire Pud, it just
works. Test it before you use it in anger, if if does not rise
enough increase the flour by half a spoon.

milk 1/2 UK pint = 10 fl oz
flour 4oz = 4 rounded dessert spoonfuls
salt 1 tsp
egg 1

mix in blender.


Oil/grease metal tray with slopping sides, heat in oven to 250C
(damn hot)
Slosh oil round trays to wet every part (CAREFULLY!) tip away
excess oil.
Fill to about 5/8 inch with mixture.
Cook 20 min.

Any plain flour will do but wholemeal makes pud gritty (not nice).
Lots of recipes use 2 eggs. It is better with one.

This recipe makes enough for about 4 to people you have a problem
with 14.

Phil