Yorkshire Pudding
(by Yasmine Barrett)
(adapted from A Taste of Yorkshire in Food and Pictures)
4 rounded T. flour
1/2 t. salt
1 large egg, beaten
1 c. milk
cold water
boiling hot meat drippings
Sift flour and salt.
Make a well in the center.
Add the egg and half the milk, mixing to a smooth paste.
Beat for 5 – 10 minutes, add remaining milk, and beat 5 minutes more.
Thin with cold water to the consistency of thick cream.