Monday, May 24

Yorkshire Pudding

I love this recipe for left over roast and roast drippings. It is wonderful covered in roast and roast gravy!

1 cup all-purpose flour
1/2 tsp salt
2 eggs
1 cup milk

Stir flour and salt.

Beat eggs until thick and combine with milk.

Make a well in the center of flour and gradually stir in milk-egg mixture.

Beat with a rotary beater or electric beater at low speed until batter is smooth (about 2 min).

Pour about 2 Tbsp of roast drippings into a shallow 9" square pan or muffin pan; heat in oven until almost smoking hot. Pour batter to 1/2 inch depth.

Bake at 450 degrees until puffed and brown (about 15-20 min), gradually lowering the temp to 350 degrees for remaining baking (15 min). The pudding will bubble up and leave a hollow middle.

Serve with left over heated roast and roast gravy! I suggest homemade gravy from the roast drippings. I mixed my gravy and roast together tonight.

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