YORKSHIRE PUDDING

SERVES 6

It seems seems the only time I make Yorkshire Pudding is at Christmas with beef, usually a standing rib roast. That's a shame, because it would complement many other menus. This recipe calls for baking the pudding in a 13x9x2-inch pan. However, you can also make individual puddings in traditional pans or muffin tins, adjusting baking time as needed.

INGREDIENTS

1/2 cup hot beef drippings

3 eggs

1-1/2 cups milk

1-1/2 cups sifted unbleached flour

1 teaspoon salt

Place hot beef drippings into a 13x9x2 baking pan. Place in 450° F oven to heat, being very careful not to burn.

Meanwhile prepare the batter. 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 are making this with a rib roast, use the fat that rendered in the roasting pan. If you are making a lean beef roast, such as tenderloin or strip, ask your butcher for some fresh beef fat. You can melt it in a pan over very low heat until it renders. If you don't have enough 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 it still has a very good flavor.

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