Mom's Yorshire Pudding
I've been told you can make them substituting oil or lard for the beef drippings, but I haven't tried it.
My mom passed away over 10 years ago, and using her recipes brings back so many memories and makes me feel like she's right there with me!
- 1 c
- 1/2 tsp
- 1 c
- 1/2 c
- 2 Tbsp
- beef drippings
How to Make Mom's Yorshire Pudding
- 1Sift four and salt into a bowl. Make a well in the center and add the eggs with 1/2 the milk and half the water.
- 2With a whisk, stir carefully, gradually drawing in all the flour to form a smooth batter. Add half the remaining liquid and beat for 3 minutes. Add the rest of the liquid (milk/water) cover and set in a cool place (NOT the refrigerator) for at least an hour before cooking.
- 3**The resting period softens the starches and breaks down any "rubberiness" to give a lighter pudding.**
- 4Heat 2 Tbs drippings in a shallow 8 x 12 pan (large pudding) or divide out the drippings into a 12-muffin tin and heat the fat (in either pan) in the oven for a few minutes to get it really hot. Make sure to tilt to coat the pan/tin with the hot fat before adding the batter.
- 5Add the batter to a depth of about 1/2 inch and bake in a very hot oven 425 - 450f. The small pudding in the muffin tins need the higher heat (450) for about 20 minutes or until fully puffed and browned. The larger pudding will take about 30 - 40 minutes
@ 425, again till puffed and browned!