Yorkshire Pudding

🧂 Ingredients

• 3 large eggs
• 3/4 cup half-and-half
• 1 cup UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 1 tsp. sea salt
• 1/2 cup beef drippings

  divided use
• 1/4 to 1/2 cup fresh, snipped chives
• 1/2 tsp. dried marjoram

  (can use fresh)
• 1/2 tsp. dried rosemary

  (can use fresh)
• 1/2 tsp. dried thyme

  (can use fresh)
• 1 to 2 tsp. baking powder

  optional (I found this unnecessary)

Instructions

• 1 Preheat oven to 450°.
• 2 Beat eggs in mixing bowl until frothy; this will take 3-5 minutes with an
  electric mixer.
• 3 Add flour and salt.
• 4 Beat with a mixer until smooth; mixture will be very thick.
• 5 Add ¼ cup beef drippings and mix again.
• 6 Add half-and-half and mix on very low speed again until everything is thoroughly
  mixed.
• 7 For best results: allow mixture to sit out on counter about an hour to get to
  room temperature.
• 8 Heat a 10-inch cast-iron skillet in oven 5 minutes.
• 9 Add remaining ¼ cup beef drippings to cast iron skillet and heat beef drippings
  another 5 minutes longer, until really hot but not smoking.
• 10 Pour egg mixture into skillet.
• 11 Sprinkle with marjoram, thyme and rosemary.
• 12 Add snipped chives.
• 13 Bake 15-20 minutes or until the sides of the dish have puffed up and become
  golden brown.
• 14 Remove from oven.
• 15 The middle will collapse (which is normal for this dish).
• 16 Serve immediately.

Nutrition Info