Monday, May 24
1 cup all-purpose flour
1/2 tsp salt
1 cup milk
Stir flour and salt.
Beat eggs until thick and combine with milk.
Make a well in the center of flour and gradually stir in milk-egg mixture.
Beat with a rotary beater or electric beater at low speed until batter is smooth (about 2 min).
Pour about 2 Tbsp of roast drippings into a shallow 9" square pan or muffin pan; heat in oven until almost smoking hot. Pour batter to 1/2 inch depth.
Bake at 450 degrees until puffed and brown (about 15-20 min), gradually lowering the temp to 350 degrees for remaining baking (15 min). The pudding will bubble up and leave a hollow middle.
Serve with left over heated roast and roast gravy! I suggest homemade gravy from the roast drippings. I mixed my gravy and roast together tonight.
Labels: Recipes: Main Dish