Terry Pulliam Burd wrote:
> The DH wants to tackle roast beef and Yorkshire pudding for Christmas
> day dinner himself <shudder>. Can't talk him out of it. This is a man
> who makes omelets that look like sofa cushions due to stuffing it
with
> shredded white bread and American cheese, a man who loves canned
> corned beef hash with eggs draped over it, and a man who actually
> likes Dinty Moore beef stew. We are having 14 people for dinner on
The
> Day and, although I can probably make sure the roast beef turns out
> all right (and I'm making all the hors d'oeuvres, side dishes, punch
> and dessert), he is determined to make the Yorkshire pudding, which
> brings me to my request:
>
> 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
> AAC(F)BV66.0748.CA
The good old Joy of Cooking has a no-fail recipe. But two important
changes need to be made to it.
Here's the recipe, first of all.
Mix:
7/8 cup flour
1/2 tsp salt
Make a well in the centre and add:
1/2 cup milk at room temperature
Stir it in. Beat until fluffy:
2 eggs, which must be at room temperature
Beat them into the batter. Add:
1/2 cup water
Beat the batter well until large bubbles form on the surface. This can
be refrigerated for an hour and then beaten again, or can be used
immediately.
Now, the important differences:
1)Add your 1/4 inch of beef drippings to a muffin tin. Heat the
drippings in a VERY hot oven, 500 degrees.
2)When the fat is hot, add batter to each muffin-tin cavity. Put back
in the oven for ten or fifteen minutes--you can actually watch the
things rise.
This can create smoke and whatnot, but it's the yummiest YP I've ever
had.
Dog
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