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Yorkshire Pudding




Source of Recipe


my parents Peter and Anna


Recipe Introduction


This is a yummy one to serve with Roast Beef. As a child I tried to get away with eating it with cranberry sauce and leaving the meat and vegies.


List of Ingredients




3 eggs
2 cups flour
2 cups milk
pinch salt
sprinkle pepper (optional)
fat from the roast (if no fat comes out of the roast use solidified animal fat or butter. I am told duck fat is the very best but who has that?)

Recipe



1. whisk together eggs, flour, milk and seasonings. Place in refrigerator for at least half hour.

2. Pour a generous amount of the hot fat from the meat (or place a generous amount of fat from the fridge into a cake tin or muffin pans. Heat in oven until very very hot.

3. When you take the roast out to rest it, pour the egg mixture into the hot fat, it should start cooking from the sheer heat. Place back in over for 30 minutes and DO NOT open it for any reason while it's in there.

4. with any luck it will puff up (note muffing tin ones need only 15 minutes). serve sliced with roast beef, vegetables and cranberry sauce.