RECIPE: Yorkshire Pudding

If you've never made Yorkshire Pudding before, DO IT. It's easy, and versatile, and don't for one second believe that you have to use the dripping from a standing rib roast. Any delicious beef roast that renders drippings will do. Soak up all those delicious drippings from the pot, for a tangy sweet mixture of pure heaven.

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup milk
• 1/2 cup of the strained drippings that come from your roast. 

Instructions:

1. After your roast is out of the oven, preheat oven to 450℉
2. Sift the flour and salt together. In a separate bowl, beat the eggs and milk together until they are light and foamy. Stir in the dry ingredients just until they are incorporated.
3. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in the oven and get the dripping smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in the oven and cook until puffed and dry, 15 to 20 min.