Though it was originally served in Britain as a first course to fill up hungry guests when meat was too expensive, these days, Yorkshire pudding accompanies a standing rib roast. Prepare any roast you like; just make sure to save the drippings from the pan.
Recipe by Rori Trovato; photography by Luca Trovato
|2 large eggs||1/4 teaspoon black pepper|
|3/4 cup flour||1 cup milk|
|1/2 teaspoon salt||1/4 cup fat from roast drippings|
In a medium bowl, beat the flour, salt, pepper, eggs and milk together until very smooth, scraping bowl occasionally. Refrigerate 2 hours or longer (this dough is best made the day before).
Heat oven to 450 degrees F. Place the fat in a 8 x 8- inch baking pan. Heat for 2 to 3 minutes until sizzling. Pour batter into pan and bake for 20-30 minutes, until very puffy and golden. Do not open the oven door while cooking.
Serve immediately. The pudding will puff very high and fall immediately after it's taken out of the oven. Cut into squares and serve with the roast.
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