Traditionally served with Roast Beef as the main course. In Yorkshire itself it is usually served before the roast, but in other areas it is served with the main meal.

1/2 c. plus 2 tbsp. of white flour
1/2 tsp. salt
2 eggs
1 c. milk
Roast beef drippings

Just before putting the roast in the oven: Mix flour and salt in a medium sized bowl. Make a well in the center of it, then drop in eggs and pour in milk. Beat with a large fork until smooth. Let stand at room temperature.

WHEN ROAST IS DONE:

Remove roast from oven and keep warm. Increase oven temperature to 450 degrees. Pour 3 to 4 tablespoons of beef drippings into a 9 x 9 x 2 inch pan. Set in oven until drippings are sizzling hot. Pour batter over drippings. Bake 20 to 25 minutes, or until puffy and golden. Cut into squares and serve immediately. Makes 4 to 6 servings.