The traditional accompaniment to roast prime rib of beef, and definitely a festive addition to the Christmas table, Yorkshire pudding is rich and luscious. If you make it in a muffin pan, everyone has their own. You can make the batter up to a day in advance and refrigerate it, tightly covered, until ready to use. Cold batter usually results in a lighter, fluffier pudding.
Recipe courtesy of Christmas Family Gatherings by Donata Maggipinto; photography by France Ruffenach
|1 cup all-purpose flour||2 eggs|
|1/4 teaspoon salt||1 cup whole milk|
|1/4 teaspoon coarsely ground pepper, plus more for topping||6 teaspoons drippings from roasting pan|
In a small bowl, stir together the flour, salt and 1/4 teaspoon pepper. In a bowl, using an electric mixer set on medium-high speed, beat the eggs until light and foamy. Beat in the milk until blended. Add the flour to the eggs and mix just until combined. Refrigerate until ready to use.
Place a 6-cup muffin tin in the oven and preheat to 450 degrees F.
Remove the muffin tin from the oven. Spoon 1 teaspoon of the pan drippings inot each muffin cup. Spoon the batter into the muffin cups, filing each half full. Spring the tops with a bit of pepper. Bake the pudding until puffed and golden, about 15 minutes.
Remove the puddings from the oven and gently lift each one out of the pan. Serve immediately.
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