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GranMa Sandy's Yorkshire Pudding
One of the family favorites to top off that yummy Roast Beef.
Preparation Time: 1 hour
Serves: 6
  • 1 cup All Purpose Flour (sifted before measured).
  • ½ tsp. Salt.
  • ½ tsp. Pepper.
  • 2 large eggs (at room temperature).
  • 1 cup Milk (at room temperature).
  • 4 Tblsp. hot fat from Roast Beef.
  • Make batter 30 minutes before baking.
  • Mix flour, salt and pepper in medium sized bowl.
  • Make a hollow well in mixture all the way to the bottom of the bowl.
  • Break eggs into the hollow and pour in milk.
  • Beat eggs and milk with a fork.
  • When mixed, gradually beat in flour a little at a time until batter is smooth.
  • Pour into pitcher for easy pouring.
  • Cover and let stand about 10 minutes.

    About 10 minutes before Roast has finished cooking, proceed as follows:
  • Heat a large 12 muffin pan in the oven until hot and remove.
  • Turn the oven to 450 degrees.
  • Spoon about ½ teaspoon of the hot fat from the roast into each muffin cup.
  • Pour ½ to 13 of batter into each muffin cup.
  • Bake 10 minutes at 450 degrees.
  • Turn oven down immediately to 375° F.
  • Bake 10 more minutes, until well browned.
  • Remove pan and loosen puddings. (They will be hollow inside)
  • Serve immediatly with Roast Beef and pan juices.
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