Yorkshire Pudding

7/8 cup flour
1/2 t salt
1/2 cup milk
1/2 cup water
2 eggs

Preheat oven to 400 degrees.

It's important to have all the ingredients at room temperature. Stir flour and salt into a bowl. Make a well in the center and pour in the milk and water. Stir in the liquid.

Beat the eggs until fluffy. Add to flour mixture and beat until large bubbles rise to the surface. Cover and refrigerate for at least an hour. Allow to return to room temperature and beat again.

Put about 1/4 cup beef drippings or butter in an ovenproof 9 x 13" dish or put about 1 teaspoon drippings or butter in each individual cup of a Yorkshire pudding pan. Heat in the oven until very hot. Pour in the batter. It should be about 1/2" high - 1 inch if you are using a Yorkshire pudding pan. Bake the pudding for 20 minutes. Reduce the heat to 350 degrees and bake about 10 to 15 minutes more. Serve immediately.

Makes 6 servings.

Notes:

Classic accompaniment to roast beef. This recipe is from the Joy of Cooking cookbook. I have never had it fail!