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.
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.
- Heat greased muffin tin in oven until hot; carefully remove from oven and immediately fill cups halfway with batter.
- Bake in 450°F (230°C) oven for 15 to 18 minutes or until puffed and golden. Serve immediately.
Makes 12 servings.
*If necessary, for lack of pan drippings, melted butter may be substituted.