Yorkshire Pudding

Serves 6 to 8

It seems the only time I make Yorkshire pudding is for Christmas with a beef roast, usually a standing rib, which is in the similar and related recipes. However, it complements many other meals. This recipe calls for baking the pudding in a 13x9x2-inch pan. You can also make individual puddings in popover pans or large muffin tins, adjusting baking time as needed. However, as I understand it, the first puddings were made in one pan and placed under the beef roasting in the fireplace to catch the drippings. So this version, which is a bit easier to prepare, might be more like the original.

Ingredients

• 1/2 cup beef fat drippings (see notes below)
• 3 large eggs
• 1-1/2 cups milk
• 1-1/2 cups sifted all-purpose flour
• 3/4 teaspoon salt, more or less to taste (see notes below)

Place beef drippings into a 13x9x2-inch baking pan. Place in a 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 renders out into the roasting pan. If you are making a leaner 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 do not have enough drippings, add melted bacon grease, butter or oil to make 1/2 cup. I use less than the amount of salt called for, but you can use up to 1 teaspoon depending on your taste. I love Yorkshire pudding 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 tastes delicious.