Yorkshire Pudding is actually pastry puffs, not a pudding as I used to think. The recipe is not unique, but the technique that our friend Judi Richards taught us is quite different. The puffs are a great complement to roasted meats and gravy.
1 C flour
1 ½ C milk
Salt and pepper to taste
Preheat oven to 425F.
Combine all ingredients. In a blender, mix until batter is smooth. Set aside for 30 to 60 minutes.
Place small amounts of beef drippings into muffin pan. Place pan in oven until drippings sizzle.
Pour batter into muffin pan. Bake until the dough turns puffy and brown.
Makes approximately 1 dozen.
Photo courtesy of FreeFoto.com.