Yorkshire Pudding for Standing Rib Roast (Martha Stewart)

Submitted by EURrosa1

"Now, my favorite, the pudding to be eaten with the Standing Rib Roast! This is absolutely delicious. Even my husband loved it!"

 

• Ready In: 20mins
• Ingredients: 4
• Serves: 6-8

ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 6 large eggs
• 2 1⁄2 cups milk

directions

1. Sift together flour and salt. Place in bowl; make a well, and place eggs in center.
2. Slowly whisk eggs into mixture until a paste forms. Gradually whisk in 1/2 cup milk. Gradually whisk in remaining milk. Cover with plastic; chill 4 hours-overnight.
3. When "Standing Rib Roast" is finished, set oven at 425 degrees. Deglaze pan, and pour 1/4 cup of the reserved pan drippings into roasting pan. Heat pan and drippings until very hot, 5 minutes.
4. Remove batter from refrigerator, and shake/whisk well; quickly pour into HOT pan. Cook until crisp and golden brown, 20-30 minutes.