Yorkshire Pudding
| Size pan |
13x9 |
9x9 |
| |
|
|
| fat from pan drippings |
1/3 cup |
1/4 cup |
| milk |
1 1/2 cups |
1 cup |
| eggs |
3 |
2 |
| flour (lightly packed) |
1 1/2 cups |
1 cup |
| salt |
3/4 tsp |
1/2 tsp |
Beat milk, eggs, flour and salt together until smooth while beef is roasting. Cover and let rest at room temperature until ready to use.
After removing roast from oven, turn oven temp to 425. Pour fat into pan, put in oven and heat until very hot and smoking.
Pour batter into sizzling fat in prepared pan.
Bake at 425 for 30-35 minutes until firm and golden brown (if getting too brown, turn heat down to 350 after first 15 minutes) . Do not open oven door while baking.
Notes:
Have ingredients at room temperature.
Use fresh ingredients - whole milk, large eggs and all-purpose flour