Yorkshire Pudding for a Crowd
Kate serves this Yorkshire Pudding with her husband’s favorite birthday dinner She makes it while the beef is roasting.
Yield: Makes 12 or more generous wedges.
- 10 eggs
- 2 tablespoons beef fat, melted (from roast beef)
- 1 quart milk
- 4 cups flour
- 2 teaspoons salt
Beat the eggs well, until completely blended. Add melted beef fat. Add milk, flour, and salt, and beat together. Let stand for about 1 hour. Pour into a buttered 12- by 16-inch roasting pan and bake about 1 hour at 375 degrees F, or until pudding is puffed and browned. Serve at once. Note: This recipe can be halved and made in an iron skillet.