Yorkshire Pudding?!

Yorkshire Pudding?

When I was a child my mother, god bless her, used to make a Yorkshire pudding that was about 8 inches by 4 inches and about an inch thick and it was really tasty.

Does anyone out there have the recipe for this. I think it may well have been one that was used during the 2nd world war when rationing was in force

Here's how my mother (and I) have been making Yorkshire Pudding since at least WWII. I think it's actually from colonial or medieval times. My first bad memory of it was at Williamsburg, VA when I was about 8 years old. I was used to the nice big wedges Mom served us at home. I ordered my meal because it came with Yorkshire Pudding - I got a tiny square and cried. The waiter had to bring more for me! Your size description compares to our recipe. We use a 10" cast iron skillet and it puffs up to the top edges of the pan.

Sift into a bowl:
1 1/2 cups flour
1/2 teaspoon salt
Make a well in the center and pour in 2 cups milk.
Beat until fluffy; then add 2 eggs.
Beat the batter until large bubbles rise to the surface.
Let this stand covered and refrigerated for an hour and beat again.

I use a rotary beater to make this, but you can use an electric mixer or whisk if you want.

Preheat oven to 400 F. Put 1/4 cup beef drippings in pan and heat it in the oven. If you don't have enough drippings, add butter to make 1/4 cup. Pour batter into hot pan. Bake the pudding for 20 minutes at 400 F. Reduce heat to 350 F and bake 10 to 15 minutes more. Slice into wedges and serve at once.

Enjoy with prime rib, steamed asparagus, and a salad. YUM!