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.