Makes about six servings

What is Yorkshire Pudding.  Well, the best way I can describe it is crisp air with little bits of sog here and there.  Yorkshire pudding is traditionally served with meat and gravy, but it is just as delectable served to accompany vegetarian dishes.   You might even try serving it for breakfast, accompanied by good home made preserves.

Although considered a traditional Yorkshire recipe, Yorkshire pudding is now served from one end of the British Isles to the other.  The best Yorkshire pudding I have ever had however, was served to me by a friend right here in the California wine country, and this is her recipe.  Thank you Chelle. 

1/4 vegetable oil

6 eggs

1/2 teaspoon salt

1 ½ cups milk

1 ½ cups all-purpose flour

Preheat the oven to 425°F.  Put the oil in a 13 x 9 x 2-inch glass baking dish and place in the oven. 

While the pan is heating, place the eggs in a blender and blend at high speed until mixed.  With the blender running, slowly add the milk.  Once the eggs and milk are completely incorporated, turn off the blender and add the flour.  Cover with the lid and resume blending on high speed for one minute, then, working quickly and carefully, pour the resulting liquid into the heated baking pan. 

Bake for twenty to twenty-five minutes.  The pudding is done when it has risen over the sides and is golden brown.  Serve at once.