I love egg breads, and this is one of my favorites. Yorkshire pudding is a great alternative to expected dinner breads with rib roast, and it’s easy to prepare. Although I’ve only prepared it with beef fat drippings, Yorkshire pudding can be made with lamb, pork, chicken or roast turkey. However, because there’s generally no fat with these, vegetable oil can be substituted.
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons fat drippings from roasting pan
While beef is roasting, whisk eggs and milk together. Once combined, whisk in flour and salt until incorporated and smooth.
Pour mixture into a small pitcher, cover and refrigerate.
Once roast is done, raise oven to 450˚F. Place two tablespoons of roast drippings in a round metal cake pan or similar baking dish.
Put baking pan in the oven until very hot–two to four minutes–watching to ensure it doesn’t burn.
Pour the batter into hot pan. Bake on the lower rack of the oven until the pudding is golden and puffed, about 20 minutes. Rotate the pan if its puffing unevenly.