Yorkshire
								Pudding

- 1 cup sifted flour
- 1/2 tsp salt
- 1 cup milk
							 or soy beverage
- 3 free-run eggs
- 8 tbsp vegetable
							 shortening

Sift the flour and salt. Add the milk or soy beverage
							 gradually, to prevent lumping. Add the eggs and beat for 2 minutes with an egg
							 beater. Refrigerate the mixture for a half hour. Pre-heat the oven to
							 425F.
Place a tbsp of vegetable shortening into each of eight large muffin
							 tins. Place in the oven until sizzling hot. Quickly pour the batter to a depth
							 of 3/4 inch in each of the muffin tins.
Place the pan in the oven and reset
							 the temperature to 375F. Bake for 30 minutes. The pudding should puff up and
							 become crisp.
Makes 8 pasrties.