Ingredients
- 1/3 cup plus 4 tablespoons of beef roast drippings
- 6 eggs
- 2 cups milk
- 2 cups flour
- 1 teaspoon salt
Directions
Preheat the oven to 375 degrees F. Grease 10 cups of the muffin tin with a teaspoon of the dripping fat. In a mixing bowl, whisk the eggs until frothy. Whisk in the milk and remaining drippings. In a mixing bowl, combine the flour and salt together. Whisk the egg mixture into the flour mixture and mix well. Pour the batter into the prepared muffin cups. Bake the pudding for about 50 minutes, undisturbed. Remove from the oven and serve hot.
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By Leighmrsdn
poland, OH
on April 22, 2012
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A bit more egg than my English granny, & she used half milk half water, but still tasty. I always whisk the batter in the morning, rest in fridge, back to room temp & whisk again. We like it cooked in a heavy pan. It is called "pudding" because the center is a custard with a turnover crust. Absolutely great in pork drippings.
By calciomom
Utah
on December 25, 2011
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Always turns out great!
By quinn007
on August 14, 2011
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I have always had a problem with Yorky puds but this recipe works great always a guaranteed rise!!!!
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