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.

Preheat oven to 400 F.

In an 8-in. square pan, heat 1 large T. beef drippings.

Just before pouring in the batter, add a few drops of cold water to the batter and stir with a fork.

Bake for 30 minutes at the top of the oven.

Serves 4.

(Read Petals of A Yorkshire Rose, the story that accompanies this recipe.)