Guest guest Posted April 8, 2002 Report Share Posted April 8, 2002 Well, I was antsy to make Yorkshire pudding yesterday even though I didn't have a roast beef around or my wheat sprouted. I read on one internet recipe that you could use bacon drippings, so I opted for that. Here's the recipe I used: 3/4ths cup of brown rice (I halved the recipe) 1 egg 1 cup of milk some salt and baking powder 1/4 cup of bacon drippings It came out like a lot like cornbread, but hearty instead of sweet. I didn't taste bacon or rice. I was expecting something light and fluffy like a souffle. I think I'll try two eggs next time and see if that helps. Of course, the advantage of it being fairly thick is that it did not collapse, so it may have promise just as a bread to eat. I also think I cooked it too long. Souffle's are my guideline and by the time it browned it may have been a bit overdone. Still what I got was pretty tasty even if it wasn't the true yorkshire experience. Quote Link to comment Share on other sites More sharing options...
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