This Yorkshire Pudding is delicious served alongside any meal—try making individual puddings with a muffin tin!
When roast is done, remove from heat and keep warm. Heat oven to 450ºF. Pour ¼ cup hot drippings from roast pan into an 8x8x2 inch or 10x6x2 inch baking dish. Place in oven to heat. Pan and drippings should be piping hot before pouring in batter. Sift flour, then measure. Resift with salt into bowl. Beat eggs until foamy. Add milk. Gradually stir into dry ingredients. Then beat with electric beater for 2 minutes. Pour into hot baking dish and bake in very hot oven for 25-30 minutes. Cut in slices and serve at once.
NOTE: For individual puddings, pour batter into 12 piping hot muffin tins, each containing 1 teaspoon hot drippings. Bake for 20 minutes in very hot oven.
My Mom’s Yorkshire Pudding: 2 medium eggs, 1 teaspoon salt, 1-⅓ cups milk, 1 cup sifted flour. Follow above directions.