Yorkshire Pudding

Adapted from Great British Cooking by Jane Garmey

3/4 cup flour
1/2 tsp salt
3/4 cup milk
1 Tbsp water
2 eggs
Beef drippings (about 1/4 cup)

Sift the flour and salt into a mixing bowl. Make a well in the center and add milk and water gradually, beating with a wooden spoon. In a separate bowl, beat the eggs until fluffy. Add them to the flour mixture. Beat until bubbles rise to the surface. Pour the batter into a pitcher and refrigerate for 1/2 hour.

Preheat oven to 450°F. Reheat the meat juices until bubbling in the roasting pan.

Reheat the batter and pour it quickly into the still-hot cooking pan. Bake it in the oven for 10 minutes at 450°F. Reduce the heat to 350°F and cook it for 15 minutes. (Do not open the oven door while it is cooking; the pudding will fall.) Serve immediately from the pan in which it has been cooked.

Makes 6 servings

Allergy Warning: Contains milk and eggs and wheat