YORKSHIRE PUDDING

SERVES 6

It seems seems the only time I make this is at Christmas with a standing Rib Roast. That's a shame, because it would do well with many other dinners. This version calls for a 13x9x2-inch pan. It can also be made in individual pudding or muffin pans, adjusting time as needed.

INGREDIENTS

3 eggs

1-1/2 cups milk

1-1/2 cups sifted unbleached flour

1 teaspoon salt

1/2 cup hot beef drippings

Place hot beef drippings from rib roast into 13x9x2 baking pan. Place in 450° F oven to heat while preparing batter, being very careful not to burn.

Mix eggs and milk well with mixer or whisk. Add flour and salt all at once and beat until smooth. Pour into hot drippings and bake for 30 minutes, or until golden brown on the puffs. Cut into serving pieces and serve immediately.

Notes: If you don't have enough beef drippings, add melted bacon grease or butter to make 1/2 cup. Believe it or not, I love this leftover. It can be reheated in the microwave or in the oven. It will lose most of the puffiness and it is a little like a heavy omelet but has a very good flavor.

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