How Do You Make Traditional Yorkshire Pudding With Or Without Roast Beef?
Yorkshire pudding is the traditional British accompaniment to roast beef and is a popular dish for Christmas dinners. For the best flavor, Yorkshire pudding is usually made with drippings from the meat. It can also be made with lard, butter or vegetable shortening. About 1 1/2 hours before the roast is done, make the pudding batter. In a large mixing bowl, or the workbowl of your standing electric mixer, beat the eggs until light and fuffy. While beating, add the milk. Whisk in the salt and flour by hand. Cover and refrigerate the batter at least 1 hour. When the roast is done, remove it from the oven. Transfer the meat to a carving board and pour all of the drippings into a heat-resistant bowl. Return about 1/4 cup drippings to the roasting pan; it will form a layer about about 1/8-inch thick. Put the roasting pan back into the hot oven and bring it to 425 degrees F. Remove the batter from the refrigerator, stir gently, then pour it immediately into the hot roasting pan. Bake for 10 m
