Puffy Yorkshire pudding is a classic English accompaniment to roasted meats. This version comes from author Molly Stevens's cookbook "All About Roasting."
- 3 large eggs
- 1/2 teaspoon coarse salt
- 1 1/2 cups whole milk
- 1 1/3 cups all-purpose flour, sifted
- 1/4 cup reserved beef drippings (from Standing Rib Roast)
In a medium bowl, whisk together eggs and salt until frothy. Whisk in milk, followed by flour, until well combined. Cover and refrigerate batter at least 4 hours, and up to overnight.
Preheat oven to 450 degrees with rack set in center of oven.
Add beef drippings to reserved pan from Standing Rib Roast and transfer to oven. Heat until hot and sizzling, 4 to 6 minutes.
Remove batter from refrigerator and stir. Slide out roasting pan just enough to add batter all at once; batter should be very liquid and spread on its own without tilting. Bake for 12 minutes.
Reduce oven temperature to 350 degrees; rotate pan and continue baking until pudding is puffy and nicely browned, about 15 minutes more. Cut into small squares and serve immediately.