LAWRY'S YORKSHIRE PUDDING

2 eggs
1 cup sifted flour
1/2 teaspoon salt
3/4 cup milk
2 cups water
1 package au jus gravy mix
1/4 cup Port wine
Dash seasoned pepper
Oil


Beat eggs in electric mixer until frothy.  Combine flour and salt.  Reduce speed on mixer and gradually add flour mixture, beating continuously until smooth. Slowly add milk and 1/4 cup water, increasing speed while blending; continue beating at high speed for 10 minutes.  Let stand 1 hour before using batter. (NOTE:  It is very important to beat batter for a long time.)

To make au jus gravy, combine au jus gravy mix, 1 3/4 cups water, Port and dash of seasoned pepper in saucepan.  Blend well.  Bring to boil.  Reduce heat and simmer uncovered 3 to 5 minutes.  Set aside.

To make 5-inch Yorkshire Puddings heat over to 400 degrees.  Coat a 5-inch omelet pan with oil and place in oven.  When pan is very hot remove and pour off excess oil.  Place 1 tablespoon au jus gravy in pan and pour in 1/2 cup batter.  Return pan to oven and bake at 400 degrees 20 to 30 minutes until puffed and browned. Remove from pan.  Serve with gravy.

NOTE:  When making more than one Yorkshire Pudding, keep finished ones wrapped in foil to be reheated when ready to use.  To serve, cut each Yorkshire Pudding into halves.  Make 2 cups batter, enough for 4 (5-inch) Yorkshire Puddings, or 8 servings.