The perfect holiday side dish for your Prime Rib!
From the FLAWLESS Wikipedia:
Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. A common English side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. As a first course, it can be served with onion gravy. For a main course, it may be served with meat and gravy (historically roast beef but in recent years with other meats), as part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Sausages can be added to make toad in the hole. In some parts of England, (especially the Midlands) the Yorkshire pudding can be eaten as a dessert, with a sweet sauce. The 18th-century cookery writer Hannah Glasse was the first to use the term “Yorkshire pudding” in print.
Yorkshire puddings are similar to Dutch baby pancakes, and to popovers, an American light roll made from an egg batter.
Yorkshire Pudding
4 Lg eggs
2 c whole milk
2 c AP flour
2 T drippings from your Prime Rib (or Roast Beef) (+2 T for coating skillet)
1. Place 12-14” cast iron skillet into oven and pre-heat to 400°F.
2. Blend ingredients in a blender until smooth.
3. Put the additional drippings into pre-heated cast iron skillet, ensuring to coat as far up the sides as possible.
4. Pour batter into skillet and cook at 400°F oven for 30 minutes.
5. Remove from oven, allow to cool, serve and ENJOY!
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