Yorkshire Pudding (perfect with Prime Rib

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour, unbleached
  • 1/4 cup Rendered pan drippings, fat
  • 1/2 tsp Salt

• Dairy

  • 1 cup Milk

Found on justapinch.com

Description

Ingredients

• 1 c unbleached, all purpose flour
• 1 c milk divided
• 2 large eggs
• 1/2 tsp salt
• 1/4 c rendered pan drippings/fat

Directions

• 1EARLY ON THE DAY YOU ARE MAKING PRIME RIB FOR DINNER: Whisk the 2 eggs with 1/2 cup of the milk,set aside. In a large bowl, whisk the flour and salt together. Add the egg and milk mixture and whisk vigorously until there are absolutely no lumps left in the batter. (a Kitchen Aid is great for this!) Cover the batter with plastic wrap, and keep it at room temperature all day until you are ready to use it (at least 5 hours) 2WHEN YOU ARE READY AND THE PRIME RIB IS RESTING: Heat oven to 425 degrees. (the oven will already be heated if you are just taking out the Prime Rib) Place a standard 12 muffin sized pan in the hot oven and heat it up until it is very,very hot. Measure out 1 teaspoon of the pan drippings into each muffin cup and place back in the oven. Leave it in there until the fat is literally smoking hot. I do mean smoking. Takes about 5 minutes,but just look for the smoke. 3As the fat is heating, whisk in the remaining 1/2 cup of cold milk into the batter that has been sitting out all day. The milk must be cold,straight from the fridge. (when you make the batter in the morning, put a note on it to remind you to add the additional 1/2 cup of cold milk so you dont forget....I have forgotten in the past) 4When the drippings are smoking and hot, take the pan out and working as quickly as you can, pour the batter evenly into the muffin cups. You will see as the batter hits the hot drippings, it will bubble and sizzle. If it doesnt, it wasnt hot enough. If it wasnt hot enough, you cant un-do it, it will still taste good, but you wont get the rise unless the drippings are smoking hot. 5Immediately return pan to oven and bake for 20-25 minutes. Do NOT open the oven door for the first 20 minutes of baking. It is done when the pudding is a dark golden brown and dry to the touch and has risen very high. 6Serve immediately along with the Prime rib and Au Jus. You can easily double or triple this recipe (or half it for that matter) just as long as you remember to add the remaining cold milk later. 7The link to my method of Prime Rib: Prime Rib Roast au Jus Perfect every time! No fail