Recipe: Yorkshire Pudding (New York Times)

YORKSHIRE PUDDING

2 cups all-purpose flour, sifted
1 teaspoon salt
1 cup milk
1 cup light cream
4 eggs
8 tablespoons butter or pan drippings from roast beef, * (see note)

Combine the sifted flour and salt, and sift again.

With an egg beater, gradually blend in the milk and cream, beating after each addition until the mixture is smooth.

Add the eggs, one at a time, beating at least 1 minutes for each. Set the liquid batter in the refrigerator, covered with a cloth or aluminum foil, for at least 2 hours.

WHEN READY TO BAKE:
Preheat the oven to 450 degrees F.

Melt the butter in a shallow baking pan and place it in the oven.

Beat the batter again briefly with an egg beater and pour over the sizzling butter to a depth of 1/2 inch.

Bake for 15 minutes at 450 degrees F, or until the pudding rises; then lower the temperature to 375 degrees F and bake for 10 to 15 minutes. When the pudding turns crispy brown and light in texture, cut into squares and serve immediately.

*If the Yorkshire Pudding is to be served with jam - use butter; if it is to be serves with roast beef - use the pan drippings.

Servings: 8
Source: The New York Times Bread & Soup Cookbook by Yvonne Young Tarr
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