Since my last attempt at Yorkshire pudding was not entirely successful, I am making this again, in a muffin pan this time. Exactly the same batter but I had no more beef fat so I used something healthier--grapeseed oil. Without the beef dripping, these are more popover than Yorkshire puddings, if you insist on making a distinction. In any case, they are crispy on the outside and creamy in the inside. Wonderful!
Put them together this way, it is just like they are being served in an old pub.
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