Yorkshire Pudding Batter

Yorkshire Pudding Batter

Ingredients:
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
2 eggs

Directions:
Heat oven to 325º. Place beef roast, fat side up, on rack in shallow
roasting pan. Sprinkle with salt and pepper. Insert meat thermometer so
tip is in center of thickest part of beef and does not touch bone or rest
in fat. Do not add water.
Roast uncovered to desired degree of doneness: 135º for rare, 23 to 25
minutes per pound; 155º for medium, 27 to 30 minutes per pound.
About 30 minutes before roast reaches desired temperature, prepare
Yorkshire Pudding Batter. Heat square pan, 9 × 9 × 2 inches, or
rectangular baking dish, 11 × 7 × 1 1/2 inches, in oven.
When roast reaches desired temperature, remove from oven. Increase oven
temperature to 425º. Transfer roast to warm platter; cover with aluminum
foil. Pour 1/4 cup drippings from roasting pan; place drippings in heated
square pan. Pour in pudding batter.
Bake about 25 minutes or until puffed and golden brown. Cut into squares;
serve with beef.
YORKSHIRE PUDDING BATTER:
Mix all ingredients with hand beater just until smooth.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
betty crocker best of baking recipes.txt
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