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I always make this alongside a roast and use the beef drippings to cook this pudding in. If you don't have the beef drippings, use the oil provided in the recipe.
Preheat oven to 425 degrees F. Coat a 9x13 inch baking pan with beef drippings or oil.
In a large bowl, mix together the milk, eggs and salt. Beat until smooth. Gradually whisk in flour until it's lump-free and resembles a thick cream. Let stand for 30 minutes.
Preheat the pan for 15 minutes in the oven so the drippings/oil are hot and sizzling.
Carefully pour the batter into the baking pan. Bake 20 minutes.
Lower oven temperature to 375 degrees F and continue baking 15 minutes. The mixture should be puffed and golden brown. Remove from oven and serve hot.
By attosa from Los Angeles, CA
By Robin from Washington, IA
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Can I cook Yorkshire puddings or batter puddings without eggs? Please advise.
By iris l.
No, good luck.
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Preheat oven to 425 degrees F.
Sift flour and salt together. Beat eggs until foamy. Beat in milk and water. Add flour and salt to liquid and beat until bubbly.
Grease muffin tin cups generously, heat pans.
Fill muffin tin cups 3/4 full with batter. Bake for 30 - 35 minutes.
Serve with roast and gravy - delicious!
About The Author: From http://www.CanadianCountryGifts.com
My husband(British) loves Yorkshire Pudding (Pudds) The batter is poured either around the roast of beef or poured into the hot pan drippings and baked. The recipe done in muffin tins is for "popovers" (an American recipe.) This is written in case any readers are not familiar with either. Hope this helps! (01/11/2005)