Yorkshire Pudding

Our nephew, Jeffrey, from NJ, visited us and our daughter, Lynne's family, this week.

The first dinner that I prepared for him was Roast Beef with Yorkshire Pudding.  The "Pudding" was a big hit.  Jeff had never eaten it before and was so surprised that, despite its name, it isn't "pudding!"

Yorkshire Pudding

1 cup all-purpose flour

1 cup milk

2 eggs

½ teaspoon salt

Mix all ingredients with beater until smooth.

About 30 minutes before roast reaches desired temperature, heat a square pan, 9” X 9” or oblong baking dish, 11” X 7” in the oven.

When the roast reaches desired temperature, remove from oven;  increase oven temperature to 425 degrees.  Transfer roast to platter; cover lightly with aluminum foil.  Pour off ¼ cup drippings from roasting pan.  Place drippings in heated square or oblong pan.  (If necessary, substitute butter and oil, since roasts are extremely lean nowadays!)  Pour in pudding batter.  Baked until puffed and golden brown, about 25 minutes.  Cut into squares and serve with the beef.

*This batter can be used for Popovers, as well.  If you cut the recipe in half, it will serve 2 for Popovers.

Makes 4+ servings.  Larger pan will serve more because it will not puff up as much.  Better to slightly over-cook than under-cook.  (Just my opinion!)