COURTESY ERIKA ENGLE
Edna Beel Engle was a pro in the kitchen, cooking comfort foods and baking up pies from scratch.
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Yorkshire Pudding
- 2 eggs
- 1 cup milk
- 1 cup flour, sifted
- 1/2 teaspoon salt
- 1/4 cup hot drippings from beef roast
GRANDMOTHER ENGLE
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Heat oven to 400 degrees.
In large mixing bowl, beat eggs with electric mixer. Add milk, flour and salt and continue beating on high until smooth and increased in volume, at least 5 minutes. Set aside.
Add drippings to 11-by-7-by-1-1/2-inch baking pan (or similar size) and place in oven for a few minutes, until pan and drippings get very hot. Carefully remove pan from oven and pour in egg and flour mixture. You should hear sizzling. The oil will come up and over edges of batter.
Bake 30 to 40 minutes until pudding is puffed and golden. It should be moist and eggy but cooked through. Do not overbake. Serves 8.
Approximate nutritional information, per serving (not including salt to taste): 260 calories, 21 g fat, 10 g saturated fat, 70 mg cholesterol, 300 mg sodium, 13 g carbohydrate, no fiber, 2 g sugar, 4 g protein
