Source: The Doubleday Cookbook By J. Anderson & E. Hanna
Makes 6 servings.
Preparation time: 1 hours
Tips: Ideal companion to Roast Beef
Yorkshire Pudding
also "Popovers"
Ingredients
Preparation
1/2 cup sifted flour
1/2 teaspoon salt
1/2 cup milk
1/4 cup cold water
2 eggs, lightly beaten
1 tablespoon melted roast beef drippings.
1. Mix flour and salt in a small bowl, add milk, a little at a time, beating with a rotary beater or electric mixer until smooth. Add water and eggs and beat until bubbly.
2. Cover loosely and let stand in a cool place (not refrigerated) about 1/2 hour.
3. Meanwhile, preheat oven to 500 F degrees. ( Note: if you have been doing a roast, shove the temperature up after roast comes from the oven.)
4. Beat batter 1-2 minutes until bubbles appear on surface.
5. Pour 1/2 teaspoon drippings into each of 6 muffin pan cups and heat in the oven 1-2 minutes until almost smoking hot. Spoon 3 tablespoons batter into each cup and bake 8 minutes WITHOUT OPENING OVEN DOOR. Reduce temperature to 400 F degrees and bake 8-10 minutes longer until well browned, risen, and crisp. ( Note: Do not pierce with fork or puddings will collapse.)
6. Arrange puddings around roast and serve at once, allowing 1 pudding with each portion of meat and topping with plenty of hot gravy.
VARIATION "Popovers":
1. Increase flour to 1 cup, and milk to 3/4 cup. Omit beef drippings.
2. Mix all ingredients in a small bowl, beaten until just smooth. Spoon into a well-greased muffin tin, filling each cup two-thirds.
3. Bake at 450F degrees for 40 minutes until well, browned, puffed, and firm. (For dry, crisp popovers, bake 35 minutes, quickly cut a small slit in the side of each popover so steam can escape, and bake 5-10 minutes longer.) Serve immediately with plenty of butter.
NOTES : A 100-year-old-Yorkshire recipe adapted for today's silken flours. Like a souffle, Yorkshire pudding will not wait, so serve straight from the oven.
