Serves 4 to 6
– ½ c. all-purpose flour
– 1 tsp. baking powder
– ¼ tsp. salt pinch of pepper
– 1 egg
– 1 c. milk*
– 2 tbsp. vegetable shortening or beef drippings
– ¼ c. cold water
In a bowl, sift flour and baking powder. Mix in salt and pepper.
Make a hollow in the center of flour mixture and crack egg into it. Stir well. Add milk gradually and beat until smooth. Refrigerate at least half an hour.
Half an hour before the meal is to be served, heat the oven to 425°F. Move meat to a low shelf in the oven, where the temperature will stay slightly cooler.
Put shortening in an 8 x 12-inch baking pan. Melt shortening on top shelf of the oven. Or have an experienced cook help you draw 2 tbsp. of beef drippings from the roasting pan.
Pour cold water onto chilled pudding batter and stir well. Then pour mixture into melted shortening or beef drippings in the baking pan. Return pan to top shelf of oven for 20 minutes.
Cut Yorkshire pudding into squares and arrange them around roast meat and potatoes. Serve with horseradish sauce, if desired.
*To reduce the fat in this recipe, use skim milk in the batter.
Food: Yorkshire Pudding