OCTOBER 13TH – YORKSHIRE PUDDING

Yorkshire Pudding

1 ½ c. all-purpose flour

¾ tsp. salt

¾ c. milk, room temperature

3 eggs, room temperature

¾ c. water

½ c. beef drippings

Mix flour and salt together until blended. Make well in flour; add milk and whisk until consistent. Beat eggs into batter. Add water and beat again until mixture is light and frothy. Set aside for an hour (or, if it’s the day before, cover in fridge overnight). If batter has been refrigerated, allow to come up to room temperature before using. When roast beef is ready to come out of oven, ready the mixture. Preheat oven to 400º. Pour off drippings from roast beef and measure out desired amount (about ½ c.). Pour drippings into 9×13” baking pan and place into oven until drippings sizzle. Pour batter over drippings and bake for 30 minutes (or until sides have risen and are golden brown). Cut into 8 portions and serve immediately.

(10/21/11)