James Beard's Yorkshire Pudding

Taken from The James Beard Cook Book, 1961 copy. I prepare this recipe every time I do a prime rib roast, always with excellent results.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  large eggs, beaten
• 1  cup milk
• 1  cup flour (scant cup)
•  salt, to taste
•  beef drippings, as required

Directions

1. In a mixing bowl, beat the eggs with an electric mixer (or a LOT of elbow grease) until they are light and fluffy.
2. Gradually beat in the scant cup of flour and the milk.
3. Add salt and about 2 tablespoons of beef drippings from the roast it is assumed you are also making.
4. Heat a baking pan (like a cake pan) in the oven (set at 450F) until it is hot, then pour 1/4 cup of beef drippings into the bottom of the pan.
5. Immediately pour in batter and bake for 10 minutes.
6. Reduce heat to 350F and cook for 10 to 15 minutes longer, until Yorkshire is puffy and well browned.
7. Cut into squares to serve.
8. James Beard suggests making this after the roast comes out of the oven:"This can be done after the roast is removed from the oven and while it is standing to let the juices settle".