Yorkshire pudding was traditionally baked in the roasting pan with the roast, but I always bake it separately, as I suspect most people do. It’s best made with the pan drippings from the roast, but you can use butter if need be. Just make sure the fat is sizzling hot when you pour the batter over it.

(mini-Yorkshire pudding image courtesy of Wikipedia)

Grammie Mad’s Yorkshire Pudding
Martha Greenlaw, Recipes From a Very Small Island

6 Tablespoons beef fat from a roast beef or
6 Tablespoons (¾ stick) unsalted butter, melted
4 Tablespoons sifted all-purpose flour
1 large egg, beaten
½ teaspoon salt
1 cup milk

Preheat the oven to 425°. Put the fat n a 9-inch pie plate or oven safe skillet.

Put 2 Tablespoons of the sifted flour into a mixing bowl. Add the beaten egg and mix well with a fork. Add the remaining 2 Tablespoons of flour, the salt, and the milk. Beat well with a fork, whisk, or egg beater.

Meanwhile, bring the fat to a sizzle over high heat or in the oven. Pour the batter into the hot fat and immediately transfer to the oven. Bake for 45-50 minutes, or until the pudding is puffed and golden brown. Serve immediately.

Serves 6-8.

Martha Greenlaw is a cookbook author, MF&L columnist, and Isle au Haut resident.