Martha Stewarts Yorkshire Pudding
Try this Martha Stewarts Yorkshire Pudding recipe, or contribute your own. "Bake" and "Side Dish" are two of the tags cooks chose for Martha Stewarts Yorkshire Pudding."I reduced everything by a third because there was just the two of us, but it worked out pretty well. Cooked 20 minutes to rise and brown. No drippings were available because I was slow cooking roast. Used pre heated individual muffin tins with 1 Tsp veg oil in each" - Modicum
Yield: 8 Ready in 45 minutes
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Martha Stewarts Yorkshire Pudding Preparation
1. Sift together flour and salt. 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 cup milk. Gradually whisk in remaining 2 cups milk. Cover with plastic; chill in the refrigerator at least 4 hours, or overnight.
2. When prime rib roast is finished, set oven at 425 degrees. When pan has been deglazed, pour 1/4 cup reserved pan drippings into roasting pan. Heat pan and drippings until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot pan. Cook until crisp and golden, 20 to 30 minutes. Serve warm with Prime Rib Roast.
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