[ Home ] [ Recipes ] [ Shirley's collected recipes ][Mom's Recipes]
Yorkshire Pudding

Note:  This dish is normally cooked in the same pan as a roast has been cooked.  Joy of Cooking Cookbook recommends cooking in a separate dish, because a very hot oven is required to puff it up quickly.  Another advantage to this approach is the elimination of much of the fat in drippings, although a fat separator could be used before returning drippings to pan.  Harrowsmith Cookbook cooks the batter in muffin tins.  Either way, it's a delicious substitute for potatoes.  Better Homes and Gardens uses 4 eggs, not recommended for low-cholesterol dieters like this cook! The recipe below is a blend of all three sources.  The timing is critical, because it should be served immediately or it will lose its "heft." 

2        eggs, well beaten
1/2    cp milk
1/2    cp water
1/4    cp pan drippings, defatted, or butter, or oil
1/4    t salt
7/8    cp flour

  1. Preheat oven to 450.  Mix dry ingredients together in large bowl.
  2. Pour drippings into fat separator, pour off enough fat for 1/4 cup.
  3. Beat eggs until fluffy, then beat in milk and water.
  4. Gradually beat in dry ingredients.
  5. If using muffin tins or separate baking dish, pour drippings into cups or dish and heat in oven before pouring in batter.  Or, pour drippings back into baking pan after removing roast.
  6. Bake at 450 for 20 minutes, then reduce heat to 350 and bake an additional 10 minutes or till brown on top.