My Scottish Side

The Scottish side of me came out on Easter weekend. My mom made roast beef, mashed potatoes, etc for Easter dinner. What's the perfect addition to that meal?? Yorkshire Pudding, of course! My Grandma Clark is the designated Yorkshire Pudding maker in the family, but since she was in Rochester, I decided to give them a try. The ingredients are simple and very straight forward....it is the process and timing that determines your success with these! I followed the directions step-by-step and.......they turned out PERFECT! I made sure to send my Grandma a picture and I do believe she was proud :)

Ingredients

1 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 cup milk, room temperature
3 eggs, room temperature
3/4 cup water
1/2 cup beef drippings

Directions

Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).

If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.

Preheat oven to 400 degrees F (205 degrees C).

Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.

**Note: I used muffin tins instead of a big dish and I used vegetable oil instead of the drippings. One more thing, do NOT open the oven while they are baking....if you do, they will be flat, not puffy