Yorkshire Pudding
from Jeni*

This buttery, eggy bread was traditionally baked in pan drippings from beef. You can do that if you want. However, I use butter. The batter will need to chill at least one hour or overnight. You will need to put it back in the blender for a minute before baking.

Ingredients:

1 cup all purpose flour
½ teaspoon salt
½ cup whole milk
½ cup water
2 eggs
½ stick butter

Directions:

Preheat oven to 400°.
In a blender whip together flour, salt, milk, water, and eggs. Blend for 3 minutes and refrigerate at least 1 hour. Before baking, whirl it in the blender for 1 minute.
In a 9x13 pan, heat ½ stick butter in the oven, about 10 minutes.
Take pan out of oven and pour batter into it. Place back in oven and bake 20 minutes. After 20 minutes drop temperature to 350° and bake 10 more minutes.
Serve immediately.

* Jennifer Columbo is a chef of natural cuisine and owner of the private cooking party and catering business, Naturally Jeni.