Yorkshire Pudding
Submitted by Wendy

A classic companion dish to roast beef. (For those who don't know, it's not a pudding at all - rather a great substitute for potatoes, rice, or other starches.)

Prep Time
20 minutes

Servings
6

Ingredients
3 eggs
3/4 cup milk
1/2 teaspoon salt
3/4 cup all-purpose flour
1/2 cup pan drippings from roast beef*

Instructions
Preheat oven to 450 degrees F.

In large BlenderBottle add eggs, milk, salt and flour and shake until smooth.

Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.

*Note: If you do not have pan drippings, you can substitue thickend beef or vegatable broth; Worchestershire sauce with butter or oil; or you can omit the drippings altogether.

Nutritional Information
(per serving: 107 cal., 3 g total fat (1.1g sat. fat), 96 mg chol., 301 mg sodium, 13.6 g carbo., 1.8 g sugars, 5.8 g protein)

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