Thread
:
Yorkshire pudding recipes
View Single Post
#
5
(
permalink
)
sf
Posts: n/a
On 25 Oct 2004 11:09:36 -0700,
(Nancy Dooley) wrote:
> In a roast pan, a cup wouldn't be too much; for individual puddings,
> I'd use just a scant tablespoon or so - you want enough in the bottom
> so that when the batter goes in, and starts to puff up, the drippings
> are enough to coat the cups to the top so the YPs don't stick.
>
That's new advice!
> I like Martha Stewart's recipe the best.
I'll check it out.
sf
Practice safe eating - always use condiments
Reply With Quote