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Yorkshire Pudding


2 cups flour
1 teaspoon salt
6 whole large eggs
2 1/2 cups milk

Sift dry ingredients; place in bowl; make a well, and place eggs in center. Slowly whisk eggs into flour mixture until a paste forms. Gradually whisk in 1/2 C. milk. Then gradually add 2 C. milk. Cover with plastic and chill at least 4 hours or overnight. When roast is finished, set oven at 425 degrees. When pan has been deglazed, pour 1/4 C. reserved pan drippings into roasting pan. Heat pan and drippings until very hot, about 5 minutes. Remove batter from fridge, and shake or whisk well. Quickly pour into hot pan, being careful of splatters. Cook until crisp and golden, 20 to 30 minutes. Serve warm with rib roast. Posted to the BBQ-List by Vince Vielhaber on 26 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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