Yorkshire Pudding

(Traditional Freeman family recipe)

4 eggs

3 c. milk

1 1/2 t. salt

2 c. flour

Partially cook a roast in a large dripper pan.  We have traditionally done it with a standing rib roast but a less expensive roast will also work.  Beat eggs well.  Add other ingredients and pour over partially cooked roast.  Bake 10-15 minutes at 400ºF. and then 50 minutes at 350ºF.  Serve with broth type gravy.

~When George Richard and Euphemia Jane Carter Freeman brought their family to the US from England, they brought along the tradition of Yorkshire Pudding which was especially good for Sunday dinner.  In England, they took their pudding to the town bake oven to be cooked.  Their daughter Ida relates, "After Sunday School I sometimes accompanied Father to the bakery for our Yorkshire Pudding.  The oven was full of puddings.  The baker always knew which one was ours and pulled it from the oven on a long-handled, wooden spatula.  It was always done just right, the roast still bubbling from the heat.  Always a 'joint' of meat (roast) for Sunday dinner and Yorkshire Pudding."