1 1/4 cups milk
1/4 cup water
1 cup flour
1 tsp salt
2 tablespoons fat, from the roasting pan once roast is done cooking, for greasing pan
Beat milk, water, flout, salt and eggs until smooth and bubbly. Set aside for 1/2 hr.
Beat again for 1 minute
Put 1/2 tsp fat into each of the 12 muffins in the muffin pan. Heat in a very hot oven, 500
' for a minute or 2
Fill each tin about 1/3 full with the batter
Bake at 500' for 5 - 10 minutes. Reduce heat to 400" and bake an additional 5 - 10 minutes. (bake while roast is out of the oven and resting.
Serve at once, with your roast and gravy.
Pairs Well With
I absolutely love Yorkshire Pudding. This is the recipe my grandmother has always used and I will pass it on to my kids.