Yorkshire Pudding for Standing Rib Roast (Martha Stewart) |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Now, my favorite, the pudding to be eaten with the Standing Rib Roast! This is absolutely delicious. Even my husband loved it! 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.
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