The Amazing Yorkshire Pudding

I love Yorkshire pudding! It's not really pudding.  I believe it comes from Britain and is what we call a "popover" I was introduced to it by my husband.  He grew up in Canada where his mother fixed it for the family. Needless to say, it's a staple in the winter time in our home now.  You eat this with butter and gravy on top, it's not as heavy as a roll.

                           Yorkshire Pudding

Preheat oven to 425 F.  (makes 12)
1 c. Flour
1 c. Milk
2 eggs
Pinch of salt
Whisk together until foamy
Put about 1/2 tsp. vegetable oil (can use some of the meat drippings) in each cup of muffin tin--heat until hot and sizzling, then pour batter in filling about 1/2 full.  Bake about 16-18 minutes, until it looks all the way cooked. Pop out, and put butter and gravy on top and enjoy!

Another recipe I found in the Lion House cookbook I like this one it doesn't have as much flour  in it.

                                    Lorenzo Snow's Yorkshire Pudding

         1 egg. 

         1 c. Milk. 

         1/2 c. Flour.  

         Pinch salt

         Drippings from roast beef. 

         Preheat 425 F.  Beat egg lightly and add milk.
         Sift flour and salt.  Gradually add egg and milk mixture, stirring carefully to 

         Prevent lumps.  Put about 1 tsp. drippings from roast in each cup of muffin tin.
         Place tin in very hot oven till sizzling.  Reduce heat of oven to 375 F.  Fill each 
         Cup of muffin tin half full with batter.  Bake 15 min, or until done.