Yorkshire Pudding

• Meat

  • 1/4 cup Beef drippings from roast beef

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 cup Flour
  • 1/2 tsp Salt

• Dairy

  • 1 cup Milk

Found on epicurious.com

Description

Ingredients

• 2 eggs
• 1 cup milk
• 1 cup sifted flour
• 1/2 teaspoon salt
• Beef drippings from roast beef (about 1/4 cup)

Directions

• Preparation Preheat oven to hot (450ºF). Beat the eggs with the milk. Sift together the flour and salt and stir this into the egg mixture. Beat the batter until well blended. Discard most of the fat from the pan in which the beef was roasted. Heat an 11x7-inch baking pan or ring mold and pour into it one-quarter cup of the beef drippings. Pour in the pudding mixture and bake ten minutes. Reduce the oven temperature to moderate (350ºF) and bake fifteen to twenty minutes longer, or until puffy and delicately browned. Cut into squares and serve immediately with roast beef. From The New York Times Cookbook © 1961 by Craig Claiborne. Reprinted with permission from William Morrow, an imprint of HarperCollins Publishers, Inc. Buy the full book from Amazon.

Nutrition