Yorkshire Pudding

From Judy Meissner's binder

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What you need

¾ cup milk

½ cup flour

2 eggs

1 Tbsp drippings from the roast

Beat the milk, flour, and eggs smooth and bubbly; let sit ½ hour, then beat hard 1 min.
Put ½ tsp hot fat in each muffin cup and heat in a 500°F oven 1–2 min.
Add 3 Tbsp batter to each; bake at 500°F for 8 min, drop to 400°F, and bake 8–10 min more.

Steps — tap one to keep your place

1. Beat the milk, flour, and eggs smooth and bubbly; let sit ½ hour, then beat hard 1 min.

2. Put ½ tsp hot fat in each muffin cup and heat in a 500°F oven 1–2 min.

3. Add 3 Tbsp batter to each; bake at 500°F for 8 min, drop to 400°F, and bake 8–10 min more.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.