Heritage Home | Family Genealogy | Recipes Home   Desserts, Cakes, Cookies & Pies   GranMa Sandy's Yorkshire Pudding One of the family favorites to top off that yummy Roast Beef.   Preparation Time: 1 hour Serves: 6   Ingredients: 1 cup All Purpose Flour (sifted before measured). ½ tsp. Salt. ½ tsp. Pepper. 2 large eggs (at room temperature). 1 cup Milk (at room temperature). 4 Tblsp. hot fat from Roast Beef.   Directions: Make batter 30 minutes before baking. Mix flour, salt and pepper in medium sized bowl. Make a hollow well in mixture all the way to the bottom of the bowl. Break eggs into the hollow and pour in milk. Beat eggs and milk with a fork. When mixed, gradually beat in flour a little at a time until batter is smooth. Pour into pitcher for easy pouring. Cover and let stand about 10 minutes. About 10 minutes before Roast has finished cooking, proceed as follows: Heat a large 12 muffin pan in the oven until hot and remove. Turn the oven to 450 degrees. Spoon about ½ teaspoon of the hot fat from the roast into each muffin cup. Pour ½ to 1⁄3 of batter into each muffin cup. Bake 10 minutes at 450 degrees. Turn oven down immediately to 375° F. Bake 10 more minutes, until well browned. Remove pan and loosen puddings. (They will be hollow inside)   Serve: Serve immediatly with Roast Beef and pan juices.

.