My Yorkshire Pudding

This is a classic, and frequently an instant favorite. It is the perfect complement to a roast dinner—especially beef. Serve fresh out of the oven with gravy and butter. Good for breakfast the next morning with a little blackcurrant jam, or with leftovers.

Preheat oven to 450°F.
Mix:

• 2 Eggs
• 1 c. Milk

Whisk in:

• 1 c. Flour
• Good pinch of salt

Put a good teaspoon of vegetable shortening (unflavored Crisco) in each cup of a cupcake pan. Put in oven for about 5 minutes—not so long that oil is smoking, but long enough that it sizzles when batter is dropped in.

This next step is crucial. You should do it quickly to make sure that the oil stays hot, and you should not underfill the cups. Divide batter evenly among twelve cups. The batter may come close to overflowing, and oil dripping on the oven floor will make it smoke terribly, so you may want to put a pan underneath the cupcake pan to catch falling oil.

Reduce oven heat to 425°F.
Bake for about 15 minutes, until yorks start to brown around edges. Remove from cups immediately, draining any oil inside.