Yorkshire Pudding
Puffy buscuit-like egg puddings are a classic English side dish usually served with roast beef.

Recipe by Paul Mayville

Traditionally served with roast beef, Yorkshire Pudding is a treat English children have enjoyed for centuries. The key to making this classic recipe is to get the fat really hot before dropping in the mixture. That way, most of the fat isn't absorbed by the pudding, and the puddings don't stick to the muffin tin.

Ingredients

• 2 cups flour
• 1 cup milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup beef fat drippings
• Beef Gravy

Directions

Preheat oven to 425 degrees. Add a spoonful of drippings to each cup in muffin tin. Place the tin in the oven and heat until the fat is smoking.

Meanwhile, combine flour, salt and pepper in a mixing bowl; whisk in eggs and milk. Fill cups 1/4 to 1/2 inch from bottom, then quickly put it back into the oven for 10 minutes.

Puddings should rise and be crispy and golden brown. Serve with beef gravy on the side.

Yields 12 puddings