Now here is the ultimate comfort food, the comfort being in the pudding itself and in the accompanying roast beef and gravy. And, it’s easy to make.
Preheat oven to 450 degrees
Put 1/3 stick of butter in a 9x11 pan (I use Pyrex)
Melt in preheating oven.
In an electric mixing bowl
Beat 4 eggs
Add 1 ½ cups four
2 cups whole milk
1 teaspoon salt
Beat for two or so minutes.
Pour into Pyrex with the sizzling butter.
Bake for ½ hour or until golden brown.
• I prefer an electric mixing bowl but an electric hand beater will do.
• Yorkshire pudding recipes call for the drippings from the roast beef rather than for butter, but I like to use the drippings for gravy.
• Do not compromise: be sure to use butter.
• I make the pudding before I cook the beef, especially if I only have one oven. It will stay warm on the top of the stove, but then I turn off the oven, stick it back in while making the gravy.
• Do not skimp: I want to have plenty for everyone so if I’m serving more than four people I make two batches, mixing one at a time. I put the first aside in a bowl and then pour each batch into a separate Pyrex and bake at the same time.