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
> :-)

Everybody says you have to make sure all the ingredients,
especially the eggs, are room temperature or it won't rise.
Well, I think the only thing you need is the Yorkshire pudding
gene. I have a friend whose YP never rises inspite of her
following the recipe carefully and exactly. Me, I've never
bothered to let the stuff come to room temp. and I've never
had a problem. I think I have the gene and she doesn't.
There is also a "cream puff" gene, which if you don't have it
you will never be able to make pate choux where the bottoms
don't fall out. Those of us who have the gene can make it
right on the first try and every time thereafter. It's
genetics!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?