- Cooking Time: 35
- Servings: 5-10
- Preparation Time: 75
- 1 cup flour
- 1/2 teaspoon salt
- 1 cup milk
- 2 Tbsp melted butter
- 2 eggs, beaten*
- 2-4 Tbsp of roast drippings
- * If you double the recipe, add an extra egg to the batter.
- Sift together the flour and salt in a large bowl.
- Form a well in the center.
- Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream.
- Let sit for an hour.
- Heat oven to 450°F
- Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish.
- Carefully pour the batter into the pan
- Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
- Cut into squares to serve.
- Heat the dish in the oven for 10 minutes.
NotesMy Grandmother on my Mother's side of the family was born and raised in England. Her recipes passed down to my Mother and growing up, our family always had a pot roast with a side of Yorkshire pudding. Yorkshire pudding is an English dish made from batter consisting of eggs, flour, and milk. The dish is usually served with roast meat and gravy and is a staple of the traditional British Sunday roast.
Submitted by: "Courtney Moran"