Recipe(tried): Yorkshire Pudding Reply

The trick to Yorkshire pudding (so that it doesn't come out like flat thick egg cakes.. is you have to have a nice hot skillet and it has to be about 21/2inches high.. so that the pudding raises over the top. I use an old 10 inch cast iron skillet and it works perfectly. (serve with beef or pork roasts)...

Recipe.. ( I like to mix it in a blender and then just pour it in)
Oven at 425

1 cup all purpose flour (NOT self-rising)
1/2 tsp salt
1 cup milk
2 large eggs

About 1/2 cup roast drippings in heated pan.. pour in the pudding (it is not real thick..) and back it for about 25-30.. gets brown and puffy.. take it out and serve it immediately as it starts to fall (though still good)..Just slice it up like it was a pie.. pieces come out easily. Crispy crusty with an eggy layer on the bottom. Nice with gravy on the side.

(I would double this recipe if I had more than 3 folks coming)
*Don't fill your pan with batter.. must have some sides to grap hold of. pan should only have about an inch (inch and half) of batter with a good inch or so left to hold on to. It will raise about 5-6 inches!

You may bake it in the pan with the roast.. but its hard to get the timing right if you don't want the roast overdone in such a hot oven.
Some times I add basil or other spice to the batter.. makes interesting.. but not traditional!...
My aunt used to put it in muffin cups so each person had an individual pudding.. works just as well (though I like more of the eggy layer which you don't get this way.. watch the clock if you do this) Be sure and use roast drippings.. that's what gives it flavor! GOOD LUCK