Yorkshire Pudding

By mhatkinson

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon salt, or to taste
• 2/3 cup milk at room temperature
• 2/3 cup water at room temperature
• 3 large eggs
• 4 tablespoons roast beef pan drippings
• 4 teaspoons minced fresh rosemary
• 1/8 - 1/4 teaspoon cayeene, or to taste

Details

Servings 8
Preparation time 80mins
Cooking time 100mins
Adapted from foodnetwork.com

Preparation

Step 1

In a bowl combine flour and salt. With a handheld mixer add the milk, in a stream, until smooth. Add water and eggs and beat until combined well and bubbly. Let stand, covered, at room temperature for 1 hour.

Preheat oven to 450 F.

Divide drippings among eight muffin pan cups. Heat the cups in the oven until almost smoking. Beat batter until bubbly, stir in rosemary and cayenne, and divide among muffin cups. Bake 10 minutes in lower third of the oven without opening the oven door. Reduce oven temperature to 350 F and continue to bake for another 10 minutes until puffed, crisp and golden brown. Serve immediately.