If you are planning a prime rib roast for Christmas dinner, Yorkshire pudding is a perfect accompaniment. Yorkshire pudding batter can also be used to make popovers. You can serve either to sop up the juices from your roast beef.
Yorkshire Pudding
Special equipment: 12-cup muffin tin
Preparation time: 5 minutes
Cooking time: 35 minutes
Yield: 12 popovers
1/4 cup reserved beef fat or melted unsalted butter
4 large eggs
1-1/2 cups milk
1-1/2 cups all-purpose flour
1/2 teaspoon salt
Preheat the oven to 450 degrees. Have ready a 12-cup muffin tin.
Divide the beef fat into the muffin cups and place the tin in the oven to heat.
Whisk together the eggs and milk in a 4-cup measuring cup or a bowl with a spout. Sift the flour and salt right into the bowl and whisk until smooth.
Carefully divide the batter into the muffin cups, filling about two-thirds full. Watch for sputtering hot fat!
Bake for 20 minutes without opening the oven door; turn the oven down to 350 degrees. Bake for about 15 minutes more, or until a rich golden brown. Serve immediately.
Per serving: Calories 139 (From Fat 63); Fat 7g (Saturated 3g); Cholesterol 80mg; Sodium 133mg; Carbohydrate 14g (Dietary Fiber 0g); Protein 5g.
