1 1/4 cups milk
1/4 cup water
1 cup flour
1 teaspoon salt
4 eggs
2 tablespoons melted beef fat (from the roast)
(1) Beat the milk, water, flour, salt and eggs with a rotary or electric beater until very smooth and bubbly. Set aside for half an hour. (2) Beat for 1 minute. (3) Put 1/2 teaspoon hot beef fat into each of 12 muffin pans. Heat in very hot oven, 500°F, for a minute or two. (4) Put 3 tablespoons of batter into each pan. Bake in a very hot oven, 500°F, for 8 minutes. Reduce temperature to 400° F and bake 8-10 minutes more until browned. Makes 12 servings. Yorkshire puddings bake in about 15 minutes. Bake them while the roast is “resting” out of the oven before carving.
(clipping from unknown source)
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