Serves: 6
Total Calories: 93
Add the milk to the dry ingredients and mix well. Add the two well beaten eggs. Continue mixing with a wire whisk and add the water. Whisk vigorously until large bubbles rise to the surface. Pour the batter into a hot Dutch that has about a quarter inch of drippings leftover from the roast. Set the DO back in the firepan over 6-8 fresh briquets and set the lid on and with 25-30 fresh briquets. Take about 10 briquets off after 15-20 minutes and continue baking for another 10-15 minutes. If using the oven, bake at 400°F for about 20 minutes and then reduce the heat to 350°F and bake for an additional 10-15 minutes. Serve immediately with roast beef and gravy.
NOTE: Could also be made in a muffin tin or biscuit pan with one quarter inch of drippings in the bottom of each cup. Place muffin tin or biscuit pan in a larger Dutch oven and bake accordingly.
This Yorkshire Pudding recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
