by Shelley Wiseman
from Fine Cooking
While testing the beef rib roast recipe, we were reminded of its classic companion, Yorkshire pudding. Similar in texture and flavor to a popover, Yorkshire pudding is made with the delicious fat from the drippings left in the roasting pan. To make it without a roast, you can substitute melted butter or bacon fat for the beef fat.
1-1/2 cups whole milk
3 large eggs
6-3/4 oz. (1-1/2 cups) all-purpose flour
3 oz. (6 Tbs.) rendered beef fat
Position a rack in the lower third of the oven and heat the oven to 450°F. In a medium bowl, whisk together the milk, eggs, and 1/2 tsp. salt until smooth. Whisk in the flour just until incorporated; the batter will be lumpy. pour the fat into a metal 9x13-inch baking pan and put the pan in the oven until hot, about 5 minutes.
Remove the pan from the oven and pour the batter into the hot fat. Bake until puffed and browned, about 20 minutes. Serve immediately.
nutrition information (per serving):
Photo: Scott Phillips