Source: Better Homes and Gardens’ Meat Cook Book

MIX

• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt

Add

• 3 eggs, beaten
• ¼ cup melted butter or margarine
• 1½ cups milk
• 2 tablespoons snipped parsley

FOR YORKSHIRE CHICKEN
Dredge chicken parts in seasoned flour, and brown in ¼ cup oil. Place browned chicken pieces in casserole dish. Pour Yorkshire pudding over the chicken. Bake at 350° for 1 hour.

FOR YORKSHIRE PUDDING WITH ROAST BEEF
Spoon pan drippings into the bottom of a 13″ x 9″ pan, individual ramekins, or cupcake tins. Use a drop of oil if there are no pan drippings. Pour in the pudding. It will rise, so do not fill to the top. Bake for 20 – 30 minutes (individual ramekins will take less time).

Glenda’s Secrets of Success

1. Make sure the pan is hot and the pan drippings or oil are hot. Pour in the pudding and place immediately in a preheated oven.
2. For Yorkshire pudding with roast beef, cook the pudding while the beef is sitting for 15 minutes. Use individual ramekins for quicker cooking, and turn the oven up to 400° after you take out the meat.

“If you don’t eat your MEAT, you can’t have any PUDDING!” – Pink Floyd, The Wall