This classic partner to roast beef is just as delicious as ever.
- Portion size 8 servings
- Credits : Canadian Living Holiday Favourities 2011
MethodIn bowl, whisk flour with milk. Whisk eggs until frothy; whisk into bowl. Whisk in water until bubbly. Let stand for 30 to 60 minutes.
Meanwhile, heat 13- x 9-inch (33 x 23 cm) metal roasting pan or ceramic baking dish in 400°F (200°C) oven until hot. Add drippings; heat until bubbly (if using butter, do not let brown).
Whisk batter again until large bubbles appear. Pour into hot pan; bake for 20 minutes. Reduce heat to 350°F (180°C); bake until pudding is golden brown and set in centre, 15 to 20 minutes.
Tip from The Test Kitchen: If you make your own beef stock, save the fat you skim off the top and freeze it in an airtight container for up to 3 months. That way, you can make this authentic pudding anytime, without having to make a roast.
Nutritional facts Per each of 8 servings: about
- Sodium 58 mg
- Protein 8 g
- Calories 163.0
- Total fat 7 g
- Cholesterol 104 mg
- Saturated fat 3 g
- Total carbohydrate 18 g
- Iron 10.0
- Folate 26.0
- Calcium 5.0
- Vitamin A 4.0