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What You Need:
(To Serve: 6 to 8)
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2 eggs
½ teaspoon salt
1 cup all-purpose flour
1 cup milk
2 tablespoons roast beef drippings, or substitute 2 tablespoons lard
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Translate this recipe:
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| How To Cook: |
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1. To make the batter in a blender, combine the eggs, salt, flour and milk in the blender jar, and blend at high speed for 2 or 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds.
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2. (To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy.)
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3. Refrigerate for at least 1 hour.
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4. Preheat the oven to 400°. In a 10-by-15-by-2½-inch roasting pan, heat the fat over moderate heat until it splutters. Briefly beat the batter again and pour it into the pan.
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5. Bake in the middle of the oven for 15 minutes, reduce the heat to 375°, and bake for 15 minutes longer, or until the pudding has risen over the top of the pan and is crisp and brown. With a sharp knife, divide the pudding into portions, and serve immediately.
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6. Yorkshire pudding is always served with roast beef. The same batter is used to make Toad-in-the-Hole.
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