[~baby~doll~]

Yorkshire Pudding

(something like that at least)

1 cup flour
1 cup of eggs (about 5)
1 cup milk
2 tablespoons of heavy cream (whipping cream)
a bit of salt
Y/you can add other herbs to taste such as rosemary or whatever Y/you like

Beat the eggs with heavy cream until frothy
In a bowl add flour, milk and a pinch of salt
mix completely
preheat oven to 425 degrees
add egg mixture to the flour and milk. Mix well until batter is smooth and creamy.

In a 5x8 or 6x8 baking pan add 3 tablespoons oil or beef drippings (can be done in muffin tin as well adding oil or drippings to each cup) place pan or tin in the oven until the oil begins to smoke. Remove the pan or tin from oven and pour in batter. Do not fill muffins to full as the pudding will puff.

Put the pan or tin back in the oven as quickly as possible and allow the pudding to cook 15 to 25 minutes. It will puff high in or above the rim. Let brown.

Remove from oven and serve.

Traditionally served with beef with gravy or heated drippings. Yorkshire pudding can be served as a dessert with ice cream, fruit, syrup or whipped cream as well.
It is a change of pace from potatoes or rice.
Serves around 4.