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How to Make Yorkshire Pudding for Roast Beef

If you are planning a prime rib roast for Christmas dinner, Yorkshire pudding is a perfect accompaniment. Yorkshire pudding batter can also be used to make popovers. You can serve either to sop up the juices from your roast beef.

Yorkshire Pudding

Special equipment: 12-cup muffin tin

Preparation time: 5 minutes

Cooking time: 35 minutes

Yield: 12 popovers

1/4 cup reserved beef fat or melted unsalted butter

4 large eggs

1-1/2 cups milk

1-1/2 cups all-purpose flour

1/2 teaspoon salt

  1. Preheat the oven to 450 degrees. Have ready a 12-cup muffin tin.

  2. Divide the beef fat into the muffin cups and place the tin in the oven to heat.

  3. Whisk together the eggs and milk in a 4-cup measuring cup or a bowl with a spout. Sift the flour and salt right into the bowl and whisk until smooth.

  4. Carefully divide the batter into the muffin cups, filling about two-thirds full. Watch for sputtering hot fat!

  5. Bake for 20 minutes without opening the oven door; turn the oven down to 350 degrees. Bake for about 15 minutes more, or until a rich golden brown. Serve immediately.

Per serving: Calories 139 (From Fat 63); Fat 7g (Saturated 3g); Cholesterol 80mg; Sodium 133mg; Carbohydrate 14g (Dietary Fiber 0g); Protein 5g.

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