This traditional partner to roast beef is just as delicious made in one big pan as it is in individual portions. Using roast drippings will give the pudding the richest flavour, but butter is an easy and delicious alternative.
HANDS-ON TIME 10 minutes
TOTAL TIME 1¼ hours
MAKES 6 to 8 servings
INGREDIENTS
1⅓ cups all-purpose flour
1 cup homogenized or
2% milk
4 eggs
⅓ cup roast beef
drippings or butter
DIRECTIONS
In large bowl, whisk flour with milk. Whisk eggs until frothy; whisk into milk mixture. Whisk in 1 cup water until bubbly. Let stand for 30 to 60 minutes.
Meanwhile, heat 13- x 9-inch (33 x 23 cm) roasting pan or 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 firm but springy to the touch in centre, 15 to 20 minutes.
NUTRITIONAL INFORMATION, PER EACH OF 8 SERVINGS: about 163 cal, 8 g pro, 7 g total
fat (3 g sat. fat), 18 g carb, 1 g fibre, 104 mg chol, 58 mg sodium. % RDI: 5% calcium, 10% iron, 4% vit A, 26% folate.
TIP FROM THE TEST KITCHEN
If you make your own beef stock (page 45), 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.
