Yorkshire Cheese Pudding

Dedicated to My Aunt Marjorie

This recipe comes from my wonderful Aunt Marjorie. She made everyone in the family a bound cookbook with all the family recipes. She even painted this beautiful picture of onions, which I wish I could frame for my kitchen. Anyway, I encourage all of you to start copying all of your family favorite recipes. There is nothing worse than trying to find your great grandmothers recipe for peach pie – though I’m sure your great grandmother never used a recipe!

By the way, this recipe is a variation on a classic side dish to roast beef.

Yorkshire Cheese Pudding

Serves 4-6

2 eggs
1 Tbs Dijon mustard
3 Tbs bacon or roast beef drippings
1 cup milk
1 cup flour
1 tsp dry mustard
1 cup Gruyère cheese, finely grated

Preheat oven to 450˚.

Beat eggs in a medium bowl until very thick and lemon colored.  Add mustard.  Gradually add milk, then the drippings, blending thoroughly.  Add flour and dry mustard; beat until smooth.  Fold in half the cheese.  Pour into a well greased 1 quart baking dish, and top with the remaining cheese.  Bake for 25 minutes or until golden brown.  Serve immediately.

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