Yorkshire Pudding - Untested

 From Monet's Kitchen by Claire Joyes, pg 142

"In France, this traditional English acoompaniment to roast beef is also eaten with roast lamb."

Serves 8

1 cup flour

3 eggs, beaten

2 cups cold milk

1/2 tsp salt

1/4 tsp nutmeg

NOTE

(likely put in oven with roast and when you remove the roast to tent it, increase the heat - this way it won't take as long to get up to temperature and the roast won't have time to get cold, I think).

1. Preheat the oven to 450F. 
2. Grease a metal baking pan, ideally with fat from the roast meat. Put in the oven to get hot.
3. Sift the flour into a bowl, and make a well in the center.
4. Pour the beaten eggs into the well, then gradually incorporate the flour.
5. Beat in the milk and season with the salt and nutmeg.
6. Pour the mixture into the heated baking pan.
7. Bake for about 25 minutes or until the Yorkshire pudding is well-risen and golden.
8. Sprinkle some meat juices over the pudding and serve it hot.