Shamelessly lifted from my tattered
wedding gift copy of the Betty Crocker cookbook this is a necessary
item for our Christmas roast beef, shared here with all my offspring
and the rest of you readers. This is basically a big cream puff
flavored with meat drippings.
“Thirty minutes before rib or
boneless rib roast is done, prepare Yorkshire Pudding. Heat square
pan, 9x9x2 inches, in oven. Remove roast from oven; spoon off
drippings and add melted shortening, if needed, to measure ½ cup.
“Increase oven temp to 425 degrees.
Return roast to oven.
“Place hot drippings in heated square
pan; pour in Yorkshire Pudding batter. Bake 10 mintues. Remove roast;
continue baking pudding 25 to 30 minutes longer. Cut pudding into
squares, serving with roast.”
6 to 9 servings.
Mix together just until smooth:
1 c all purpose flour
½ tsp salt
1 c milk
2 eggs
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