Yorkshire Pudding

I've made Yorkshire Pudding before but couldn't find the recipe so I found this one on epicurious. The recipe I had made it in individual muffin tins, which I think would work with this recipe as well. I just hate filling those so the one dish concept was appealing to me.

Yorkshire Pudding (Adapted from Epicurious)

2 eggs
1 c milk
1 c sifted flour
1/2 t salt
1 oz dried mushrooms
about 1/2 c meat drippings or canola oil

In a blender place eggs, milk, flour, salt, and mushrooms. Buzz it up until it is smooth. Let rest for at least 2 hours in the refrigerator. In a cast iron skillet or baking pan, heat oil in a 450 oven. It is key to get the pan ripping hot. Pour batter into the skillet/pan and bake for 10 minutes. Lower the oven to 350 and cook another 10-15 minutes until browned. Cut into pieces and serve immediately.

Once again I have deviated from tradition (horrors!) and added some weirdo ingredient to a traditional recipe. The mushrooms add some nice additional flavor. Feel free to leave them out. I did not get my pan as hot as it should have been and the pudding did not puff as much as I would have liked.

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