Yorkshire Pudding

By MauiDreaming

first cousin to the popover, this crisp, golden-brown puff is a glorious accompaniment to roast beef. remove the roast form the oven 25 minutes before it is to be served. It's essential that it be cooked in the roast beef fat and drippings, which flavor it so beautifully. The Yorkshire puddin will cook while the roast rests and can be brought to the table after carving the meat.

Ingredients

• 4 Tbsp. roast beef pan drippings
• 2 eggs
• 1 cup milk
• 1 cup flour
• 3/4 tsp. salt

Details

Servings 6

Preparation

Step 1

Turn the oven up to 450F and pour the pan drippings into a 9x9-inch pan or an 11x7-inch pan. Put the pan in the oven to keep sizzling while you prepare the batter. Combine the eggs, milk, flour, and salt and beat until well blended. Pour batter into the prepared pan and bake 25-30 minutes. Serve piping hot from the baking pan, a generous square with each helping of roast beef.