Yorkshire Pudding (perfect with Prime Rib)
|1 c||unbleached, all purpose flour|
|1 c||milk divided|
|1/4 c||rendered pan drippings/fat|
This is the recipe I use when I make Prime Rib. I never go without Yorkshire pudding when I make Prime Rib. This uses the rendered juices from the roast. Perfect for soaking up the great Au Jus that the roast renders! This method is a do ahead method for the batter. Then you can make them when the roast is resting after coming out of the oven.
Whisk the 2 eggs with 1/2 cup of the milk,set aside.
In a large bowl, whisk the flour and salt together. Add the egg and milk mixture and whisk vigorously until there are absolutely no lumps left in the batter. (a Kitchen Aid is great for this!)
Cover the batter with plastic wrap, and keep it at room temperature all day until you are ready to use it (at least 5 hours)
Heat oven to 425 degrees. (the oven will already be heated if you are just taking out the Prime Rib)
Place a standard 12 muffin sized pan in the hot oven and heat it up until it is very,very hot.
Measure out 1 teaspoon of the pan drippings into each muffin cup and place back in the oven. Leave it in there until the fat is literally smoking hot. I do mean smoking. Takes about 5 minutes,but just look for the smoke.
You can easily double or triple this recipe (or half it for that matter) just as long as you remember to add the remaining cold milk later.