Yorkshire Pudding Recipe

2 C. flour
1 t. salt
6 eggs
2 1/2 C. milk

Make batter a day ahead, it needs to be really cold.

Mix flour and salt together. Make a well in the center and add the eggs. Mix together until a paste forms. Add 1/2 C. of the milk. Gradually whisk in remaining 2 C. of milk. Cover and refrigerate at least 4 hours or overnight.

Heat oven to 425 F.

After pan for roast is deglaze, add in 1/4 C. reserved juice. Heat until very hot. Remove batter from refrigerator and whisk it well. Pour batter into pan with drippings, do not stir. Cook until crisp and brown. 20-25 minutes. Serve immediately.

 

  

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