We can thank the British for Yorkshire
Pudding, a popover-like pastry cooked in roast beef drippings.
When done successfully, it puffs as high as a giant popover,
and is crusty and savory from the natural drippings of roast
beef. The Yorkshire pudding bakes while the roast "rests"
and can be brought to the table after you have carved the meat..
Yorkshire Puddings
1 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
2 large eggs
4 tablespoons roast beef pan drippings*
- Combine flour and salt
in bowl.
- In separate bowl, whisk
milk and eggs; gradually add to flour mixture. Beat until smooth.
(Refrigerate up to 1 hour, if desired.)
- After removing roast,
heat oven to 450°F (230°C).
- Spoon pan drippings into
12 muffin cups; tip to coat bottoms. Fill halfway with batter.
- Bake in 450°F (230°C)
oven 15 to 18 minutes or until puffed and golden. Serve immediately.
Makes 12 servings.
* If necessary, for lack of pan drippings,
melted butter can be substituted.
