1 cup milk
1 cup all-purpose flour
1/2 tsp. salt
2 tbsp. vegetable oil OR drippings from roasting pan (if you cooked a roast beef or prime rib roast)
Preheat oven to 425°F (220°C). You will need a 9-inch metal pie pan, or a 9-inch square baking pan for cooking the yorkshire pudding in.
Note: If you can find an 11 x 7-inch baking pan, that would work perfectly to make the yorkshire pudding in. I know that there are some brands that make an 11 x 7-inch brownie pan that is perfect for making the yorkshire pudding in. I am quite sure that the Wearever Brand makes an 11 x 7-inch baking pan.
Place a sifter (or sieve) over a medium to large size mixing bowl. Place the flour and salt into the sifter and sift flour/salt mixture into the mixing bowl. With your fingers, make a well in the center of the flour, and add the eggs into the center of the well. With an electric hand mixer, beat the mixture well, scraping down sides of bowl with rubber spatula if needed to make sure all of the flour has been mixed in well. Add the milk, and beat well; set aside.
Spoon 2 tbsp. vegetable oil OR roast beef or prime rib drippings (if you have prepared a roast beef or prime rib roast) into metal pie pan or other 9-inch metal baking pan and put the pan on the middle rack of preheated 425ºF (220ºC) oven until it is very hot, about 2 minutes. Pour the batter into the hot pan. Bake until the pudding is golden and puffed, about 20-25 minutes, rotating once if yorkshire pudding is puffing unevenly. Remove from oven and immediately slice into 6 wedges or squares and serve along side roast beef or prime rib roast.
Tip: Always use oven mitts when handling hot pans to and from the oven.
Makes 6 servings.
Photograph taken by Diana Baker Woodall© 2004
Date: March 3, 2004