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Yorkshire Pudding

beef - other, pork, puddings

1 cup all purpose flour
1 pinch salt
1 pinch pepper
2 eggs
1 1/4 cup milk
2 tbsp ducks fat; or
2 tbsp meat drippings
2 tbsp fresh rosemary; chopped
2 tbsp fresh thyme leaves

In a large mixing bowl whisk together flour, salt and pepper, eggs and milk until you have a smooth batter. Add rosemary and thyme leaves. Allow mix to refrigerate for 30 minutes. Preheat oven to 425 degrees Fahrenheit. Preheat a non-stick muffin tin in oven for five minutes. Add fat and heat until fat smokes. Carefully ladle batter to fill each cavity half way. Bake in oven for 25 to 30 minutes, or until crisp and golden on top.

Contributor: New Classics with Chef Rob Feenie

Yield: 6 servings

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