EJ'S YORKSHIRE PUDDING

My family has always enjoyed Yorkshire Pudding and, of course, a good roast beef dinner. I served it on special occasions or for very special gatherings like our visit from our friends at Michigan Magazine.

I get busy and usually don't take time to sift the flour, but I do try to fluff it by scooping the flour up in my jar before measuring it. I usually mix the pudding in my blender so that as soon as it's in the oven, I can use the blender again to mix the base for the gravy. I start by putting the eggs , salt, flour and 1 cup of milk in blender and mix on high speed. Once this is blended you can put it in the refrigerator. This helps me to clear the decks and still do a lot in a small kitchen. I usually select a rolled rump or a standing rib (I'm sure you could try venison). Rub your roast with a mix of salt, pepper and paprika. Tuck in 7 to 8 buds of garlic. Place your roast on a rack in your roasting pan and add plenty of onions and carrots. I bake my roast at 325 degrees. Check your favorite cook book for cooking time based on the size of your roast. Add the potatoes about half way through cooking time.

Take the roast out of the oven about one hour before the end of cooking time and pour off the drippings. Now you need a large aluminum cookie sheet. Add 1/2 cup fat to cookie sheet (if you don't have enough fat and your favorite cooking oil). Place the roast back in the oven along with the cookie sheet. Increase the temperature to 400 degrees and let the fat get hot - about 10 minutes. Blend your pudding mixture again and slowly add the second cup of milk. Carefully slide the cookie sheet out and pour the pudding in the hot pan. Be sure the cookie sheet in on the lowest shelf with plenty of room for it to rise. I have a second oven in my basement kitchen so I can get the rolls and pies done at the same time - or there abouts! Now use your blender to blend the flour and water for your gravy. I always add a bit of Gravy Master to be sure I have a nice brown gravy. If your family doesn't eat cooked carrots, toss them in the blender when they're not around and they probably won't know the difference.

Bake your pudding about 30 minutes or until golden brown. My children used to sit of the floor and watch the pudding rise through the glass door when they were little and as I did with my grandchildren, now I keep everyone busy setting the table. When the pudding is done, remove from oven and quickly cut in squares and put on a serving plate. The last short while is always a crunch getting everything done on time and serving it hot. Now you're ready to give Thanks and enjoy a wonderful meal.