Yorkshire Pudding
- 1 cup sifted all-purpose flour
- ½ teaspoon salt
- 2 eggs, well-beaten
- 1 cup bottled milk
When roast is done, remove from oven and keep warm. Pour ¼ cup hot drippings from pan in which roast was roasted into a loaf pan (you can just put oil in a pan and heat in oven – I usually make it right in the roaster but always use a square cake pan if I use another pan). Sift flour and salt together. Gradually stir in the combined eggs and milk, and then beat with an eggbeater until smooth. Pour into pan and bake in hot oven (450) for 25 – 30 minutes (no peaking). If it is puffy – that is the way the English eat it, if it falls – that is the way the English eat it
- Serves 6