Quote:
Originally Posted by javadog
Why not?
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Good question. I just don't. Most pork roasts have little internal fat so in my mind they just don't need juice 'locking'. I always add bacon to augment any external fat layer.
jyl
I post this with trepidation since the last time I did, someone used too much oil & had a wee fire in the oven with lots of smoke . . . kind of like I did last night as well.
So . . be strict with the oil & don't overfill the muff cups with the batter.
Yorkshire Pudding:
A Basic Recipe from the Five Roses Cookbook (one of the best btw)
1 cup flour
˝ tsp salt
2 eggs
1 cup milk
Crank the oven to 450. When it hits temp, put in muffin tins (12 cups total) with 1 tbs of oil or pan drippings in each cup. Don’t use too much or it may spill over as the pud cooks.
Mix the dry ingredients in a bowl & mix the wet in another.
Gradually pour the wet into the dry, mixing it with a power beater on medium. When you are done mixing, the muffin tins should be smoking slightly. Quickly pour about ˝” - 3/4" of batter into 11 of them. Not 12, only 11. Put them back in the oven for about 12 minutes.
Turn temp down to 350 & continue cooking another 8 – 10 minutes until puffed & browned.
Your oven might be messy so clean the bottom when it cools.
Variations: You can add a third egg if you wish.
Ian