| Description: | I have made it a few times and it came out pretty good. Not as good as mom\'s though. |
| Ingredients: |
- 1 cup flour
- 1 cup milk
- 2 eggs, well beaten
- 1/2 cup meat drippings
- 1 teaspoon salt
|
| Instructions: |
Sift flour and salt together. Combine with eggs and milk. Blend until smooth. Set aside for 30 minutes. Pour drippings into 8 cups of a muffin pan. Preheat in oven at 425 degrees F. for 15 minutes. Quickly remove pan from oven, pour about 1/3 cup of batter into each cup of the muffin pan and return to oven. Do not open oven for the first 20 minutes. Reduce heat to 375 degrees and continue baking for about 15 minutes or until the puddings are golden brown and puffy.
TIP: To add to boatmans recipe I always used to understand that if you opened the oven before they were cooked 30 - 35 mins then they would collapse but learned a few years ago that the secret to a crispy top is to just open the door for a few seconds after 10 mins to release the steam from the oven which will result in a better rise and crisp finish. Just crack it open though not a full opening which would let in cold draft.
Works every time for me now, a secret my mother kept from me for years and coming from Yorkshire it helps if I get them right.
-- uk egghead
|
| Notes: | Nice to get a "mother's trick" that is one of those secrets the moms (or in this case "mums" are notorious for never revealing but is the little extra that yields a superior product!
|
Cookbook
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