This is a traditional and easy Yorkshire Pudding recipe to accomapny the holiday prime rib beef roast. Make the batter ahead of time and allow it to rest for at least 30 minutes before the roast comes out of the oven. You can make the batter the day before and refrigerate overnight, but be sure to allow it to come to room temperature before using.
2 cups flour
2 cups milk
1 teaspoon salt
4 whole eggs
1/2 cup (or more) beef fat drippings
Preheat oven to 450°F.
Place flour, milk and salt in blender and process until smooth. Add eggs one at a time, blending until smooth after each addition. (If made the day before, cover and refrigerate.)
Pour off drippings from roast beef and measure out about 1/2 cup. Pour drippings into a 9×12 inch baking dish or roasting pan and place into the oven until the drippings are sizzling hot.
Pour the batter over the drippings and bake for 10 minutes. Reduce heat to 375°F and continue baking until golden brown and puffed, about 20 minutes longer. Cut into eight portions and serve immediately.
SOURCE: Family recipe from Michael Keller’s mother, Mary