Even though it is called "pudding" this is a savory side dish perfect with gravy and a nice roast. In poorer times, Yorkshire pudding was served before the main dish. This cheap filler allowed the host to serve less of the expensive meat course. We used the traditional method of preparing this dish, in the pan that the roast was cooked in. This allowed us to take full advantage of those delicious drippings! But you can use a pop over mold for individual servings.
1 1⁄4 cups of milk
4 eggs
Salt (to taste)
Pepper (to taste)
1 1⁄2 cups all purpose flour
Preheat oven to 450 degrees.
1. Mix together the milk, eggs, salt and pepper, beating all well together.
2. Let ingredients stand for 20 minutes in refrigerator and then whisk in the flour.
3. Use the rib roast bottom pan, make sure there is a slight coating of meat fat in pan.
4. Place the bottom pan in the oven for 10 minutes to heat it up.
5. Pour in mixture
6. Cook about 20 minutes or until well puffed and golden. Serve hot.
