Yorkshire Pudding

Yorkshire pudding is a traditional side to a Holiday Prime Rib Roast. It is not what one would think of as a pudding, but more bread like, If you have the time, and/or the foresight, make the batter early in the morning or even the night before and refrigerate until needed. This will give the puddings a higher rise. The batter does need to be made at least an hour ahead.

3 extra large eggs, beaten
2 cups whole milk
2 cups all-purpose flour
1 tsp kosher salt
4 Tbsp beef drippings or bacon fat

1. Beat the eggs together with the milk.
2. In another bowl, sift together the flour and salt, making a well in the center.
3. Pour the wet ingredients into the dry ingredients and beat together until smooth.
4. Let stand for at least 1 hour or refrigerate over night. If refrigerated, allow to come to room temperature while the roast is in the oven.
5. Divide the drippings or bacon fat among 12 muffin cups, about 1 tsp each. Preheat the muffin tins in a 450° oven until very hot, then quickly ladle in the batter.
6. Bake 10 minutes at 450°, then lower the oven temperature to 350° and continue baking until golden brown with a dramatic rise, another 15 minutes or so.
7. Serve immediately.

Servings: 12