Yorkshire pudding

Traditionally, this dish was cooked in a pan below a roast—allowing it to collect the roast’s drippings—and served before the meat course as a hefty pudding. For a lighter dish, we cook Yorkshire pudding separately in the hot oven required to puff it up, and serve it as a starch with the main course.

Yield
∼16	∼24	∼32	popovers (muffin sized)
8	12	16	puddings (∼3″ square)
Preperation
Have all ingredients at room temperature. Stir into a bowl:
⁷⁄₈	1⁵⁄₁₆	1³⁄₄	cup flower
¹⁄₂	³⁄₄	1	tsp salt
Make a well in the center, and pour in:
¹⁄₂	³⁄₄	1	cup milk
¹⁄₂	³⁄₄	1	cup water
Stir in the liquid, beating until fluffy and then add:
2	3	4	eggs
Continue to beat until large bubbles rise to the surface. Let stand covered and refrigerated for at least an hour, then beat again after bringing back to room temperature. Preheat oven and pan(s) to 450 °F.
for Popovers:
Have ready hot muffin tins with at least:
16	24	32	muffin cups, each containing ¹⁄₈ Tbsp (¹⁄₄ pat) melted butter.
Pour ∼2 Tbsp batter into each muffin cup, and bake for 20 to 30 minutes. Serve at once.
for Puddings:
Have ready a hot ovenproof dish measuring about:
8×9	9×12	12×12	inches, and containing:
¹⁄₄	³⁄₈	¹⁄₂	cup hot beef drippings or melted butter.
Pour in the batter (it should be ∼½″ deep), and bake for 20 minutes. Reduce the heat to 350 °F and bake another 10–15 minutes. Serve at once.

1.2²×5″ East of the Rockies

1.44²×3.5″ West of the Rockies