Grandma's Yorkshire Pudding

I had some requests, after the posting earlier this week, for the recipe for my Grandma Hillyard's Yorkshire Pudding.  It's quite wonderful, and hope some of you will try it!

Yorkshire Pudding

2 cups flour

1 teaspoon salt

Pinch pepper

4 eggs

3 to 3-1/2 cups whole milk

6-8 Tablespoons drippings from roasting pan, or vegetable oil, or lard

In large bowl, combine flour salt and pepper.  Add eggs and 1 cup of milk, mix with the flour.  Continue mixing until you get a stiff batter.  Cover, and let sit at room temperature for about 1 hour.

Heat oven to 400 degrees F.

Start stirring in milk until you get it so it's the consistency of heavy cream. (Note: You may not use all the milk.)

Using 12 large muffin tins (my grandmother used a large pan, or cast iron frying pan to make one large pudding.  This has never worked for me, so I use muffin tins) place 1 to 2 teaspoons of fat in each muffin tin (I usually use the drippings for gravy, so I use vegetable oil.  I spray the tins with Pam first, and use 1 teaspoon oil in each tin.)

If not using hot drippings, place tins into oven for 5-10 minutes until very hot.  Pour batter into the muffin tins, filling them about 1/3 full; the batter should sizzle in the hot drippings or heated oil.

Return to oven and bake until puffed, browned and crisp, 25 to 30 minutes. 

Yorkshire pudding is best served hot from the oven, but can be kept warm in a low oven for 15-30 minutes.