MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Anne Willan's Yorkshire Pudding
Categories: Five, Dairy, Pudding
Yield: 12 Servings

2 c A-P flour
1 ts Coarse salt & fresh ground
- pepper
4 lg Eggs
3 1/2 c Whole milk
8 tb Drippings from roasting pan,
Vegetable oil, or lard

In a large bowl, combine flour, salt, and pepper. Make
a well in the center, and add eggs and 1/4 of the milk.
Using a whisk, combine eggs and milk, then incorporate
flour; begin with the inner rim of the well. Continue
whisking until a smooth, stiff batter forms. Stir in
half of the remaining milk. Cover with plastic wrap and
let stand at room temperature for 30 minutes.

Heat oven to 400ºF/205ºC.

Place 12 3/4-cup capacity muffin tins in oven until very
hot, about 5 minutes.

Stir enough of the remaining milk into the batter until
it is the consistency of heavy cream. Transfer 1 to 2
teaspoons of drippings into each muffin tin. Pour batter
in the muffin tins, filling them about one-third full;
the batter should sizzle in the hot drippings. Return to
oven and bake until puffed, browned, and crisp, 25 to 30
minutes. Yorkshire pudding is best served fresh from the
oven, but it can be kept warm in a low oven for about 15
minutes.

RECIPE FROM: https://www.marthastewart.com

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