James Beard's Yorkshire Pudding

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3-4
• 2 large eggs, beaten
• 1 cup milk
• 1 cup flour (scant cup)
• salt, to taste
• beef drippings, as required

Recipe

• in a mixing bowl, beat the eggs with an electric mixer (or a lot of elbow grease) until they are light and fluffy.
• gradually beat in the scant cup of flour and the milk.
• add salt and about 2 tablespoons of beef drippings from the roast it is assumed you are also making.
• heat a baking pan (like a cake pan) in the oven (set at 450f) until it is hot, then pour 1/4 cup of beef drippings into the bottom of the pan.
• immediately pour in batter and bake for 10 minutes.
• reduce heat to 350f and cook for 10 to 15 minutes longer, until yorkshire is puffy and well browned.
• cut into squares to serve.
• james beard suggests making this after the roast comes out of the oven:"this can be done after the roast is removed from the oven and while it is standing to let the juices settle".