Yorkshire Pudding

My mother-in-law was from Yorkshire. In celebration of my joining the family, she prepared a lovely Sunday roast with all the trimmings...this pudding was a "first" for me and wasn't the last. Whenever I want to do something special for guests, I prepare a lovely Yorkshire Pudding, Marion-style!

• Ready In: 4 hrs 30 mins
• Serves: 8

Ingredients

• 2  cups all-purpose flour
• 1  teaspoon salt
• 6  large eggs
• 2 1⁄2 cups milk
•  pan dripping (from Roast)

Directions

1. Sift together flour and salt; set aside.
2. In a medium bowl, whisk together eggs and milk.
3. Add flour mixture, and whisk until combined.
4. Cover with plastic; chill in the refrigerator for at least 4 hours, or overnight.
5. When roast has finished cooking, raise oven temperature to 425 degrees.
6. After roasting pan has been deglazed, pour 1/4 cup reserved pan drippings back into pan.
7. Heat pan and drippings on top of the stove until very hot, about 5 minutes.
8. Remove batter from refrigerator, shake or whisk well; quickly pour into hot roasting pan.
9. Bake until crisp and golden 20 to 30 minutes.
10. Cut into serving sizes and serve warm with roast beef.