This page maintained by Dennis K. Deckmann - _ DKDeckmann@HiTekGizmos.com - Last update 1/19/2011

Roast the roast.



Wash the roast. You don't know where it has been. Hopefully you bought one loaded with fat. Rub all over with olive oil, sprinkle with salt. Brown all around. Add yer tatters, onion, celery, carrot, bay leaf, whats 'is here sauce, water to cover, as much as you can squeeze in there. Roast 3 to 5 hours at 350. Should be very tender, falling apart tender. Save all of the fat! Save all of the juice.


Refrigerate the juice!


Refrigeration will let the grease rise and solidify into a nice grease coin.


Preheat.


Put 1/4 inch of the grease in each of 6 dishes. Put 'em the oven and preheat to 400 degrees.


Make the batter.


This pretty much follows Joy of Cooking. 3/4c AP Flour, 1/2c water, 1/2c milk, 1 tsp salt, 2 large eggs. Wisk until the oven is preheated.


Portion.


You should have 2 cups of loose batter now. Equally divide.
Don't give up when you see the batter sink under a sea of grease. Have faith


Bake.


Bake at 400 for 20 minutes, then reduce to 350 and bake an additional 15 minutes.


Out of the oven.


Popout of the oven and each pudding out of it dish. Note the magic, MOST of the grease stayed behind in the dish, who'd thunk it...


Serve!


Serve with roast beef, gravy, a bit of mustard, horseradish, Worchestershire sauce, peas.


Not my best batch, the middles fell...



Back up.