Yorkshire Pudding
NOTE: Many
recipes insist that the batter for Yorkshire pudding must be cold
to rise properly. We found that the batter will rise fine whether
it goes into the oven at room temperature or well chilled. The
temperature of the pan does matter, though. If the pan is not hot,
the pudding will be flat and soggy. We suggest using the fat
rendered during the searing process. Or, if you prefer, melt butter
in the empty pan. Make sure to cook Yorkshire pudding fully or it
might fall. It should be well puffed and nicely browned. Serves six
to eight.
2 cups all-purpose flour
1 teaspoon salt
2 cups milk
5 large eggs
1/4 cup rendered beef fat or butter
INSTRUCTIONS:
1. Whisk flour and salt together in large bowl. Beat milk and eggs together in medium bowl until well combined. Slowly whisk wet ingredients into dry ingredients until batter is smooth. There should be no lumps of flour.
2. When roast is removed from oven, raise temperature to 425 degrees. Pour fat into 9-by 13-inch pan and heat in oven for about 10 minutes.
3. Whisk batter to recombine. Pour batter into hot pan. Bake until puffed and nicely browned, about 25 minutes. Cut into squares and serve immediately with prime rib.