Recipe for Yorkshire Pudding from the Cast Iron section.
1 cup milk
1 cup sifted all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons hot drippings from roast or
cooking oil if not serving with a roast
Beat eggs well. Add milk and continue beating. Add flour with salt and beat until smooth. Refrigerate batter 1/2 to 1 hour.
Preheat oven to 425 degrees F.
In an 11-inch cast iron skillet, heat oil or drippings until hot (just before pouring in batter). Pour batter into hot drippings. You will hear a sizzle as you pour in the batter. Bake for 25 minutes. The Yorkshire Pudding, when done, should be irregularly puffy and nicely browned. Serve immediately as the puffiness begins to flatten quickly.
We hope you enjoy your freshly made Yorkshire Pudding. This recipe came from Cast Iron's, if you'd liked this recipe, there may be many others you'll find delicious as well.