JIM'S YORKSHIRE PUDDING

      Title: JIM'S YORKSHIRE PUDDING
  Categories: English, Jw, Beef, Breads, Puddings
       Yield: 12 Servings
  
   1 3/4 c  Flour
       1 ts Salt
       1 c  Milk; at room temp.
       4    Eggs; at room temp.
       1 c  Water; at room temp.
            Beef drippings or melted
            -Suet for the pan.
  
   Many Yorkshire pudding recipes in American cook books call for butter
   and all milk/no water; that's a Pop-over or something not a real
   Yorkshire Pud. This pudding needs no butter or fat in the batter as
   there is plenty of beef fat in the pan for flavor. The ingredients
   are so simple that the final product is a real surprise to first time
   cooks 'cause it's SO GOOD! It used to be the custom in England to
   cook the pudding in a tray under the roast and catch all the
   drippings. You get a tastier result from making small puddings in
   muffin trays in a hot oven after the roast is out as they puff up
   more and brown nicely.
   
   In olden days it was served before the roast which would be served
   with gravy covered potatoes AND bread to stretch out the meat.
   Today's diet conscious hosts would usually serve the puddings with
   the roast instead of potatoes and bread.
   
   N.B. The ingredients must be at room temp when mixed to maximize the
   puffing effect.
   
   Preheat the oven to 400 F
   
   In a bowl, stir together the flour and salt. Make a well in the
   centre and pour in the milk. Stir. In another bowl beat the eggs
   until fluffy and then add the water. Beat this mixture into the
   batter until large bubbles form. [Let stand up to an hour if you need
   to finish the roast.]
   
   Heat the muffin tins in the oven. Pour beef drippings or melted suet
   into each muffin hole to a depth of 1/4". It should be hot enough to
   sizzle but not smoke. Pour in the batter about 5/8" to 3/4" deep.
   Bake at 400 F for about 20 minutes; reduce heat to 350 F and bake
   another 10 to 15 minutes. Serve at once with the roast, gravy, and
   hot mustard or horseradish.
   
   Jim Weller
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