Yorkshire Pudding

4 large eggs

1 ½ cups milk

½ tsp salt

1 ¼ cups white all-purpose flour

4 Tbs vegetable oil (Canola or peanut), although beef drippings are traditional

Preheat oven to 425°F.

In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).

Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tin and put into the oven on the top shelf until very hot, almost smoking.

As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.

Bake until the Yorkshire puddings are well-risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.

Notes: From Gordon Ramsey; I long ago lost the recipe from my host family in Scotland, who were actually from Yorkshire. While Gordon Ramsey is a far cry from those kind-hearted people, his recipe is good. The key is cold batter and an almost smoking hot tin. Serve on the side of roast beast!

Marcia