Cooked in the same pan that the roast comes out of, this puffy staple is ideal for sopping up the meat juices on your plate.
Ingredients (Serves 12)
- 8 large eggs, beaten
- 3 cups milk
- 3 cups flour
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- One hour before roast is finished, prepare Yorkshire pudding batter. Place eggs in a large bowl; whisk in milk, then flour (one cup at a time), then salt and pepper. Continue whisking until almost no lumps remain. Let mixture sit at room temperature.
- When roast is done, turn oven up to 450 F and return pan with drippings to oven for 5 minutes, or until the fat starts to bubble. Take pan out, pour batter in and return it to oven. Cook 30 minutes.
- Reduce temperature to 350 F, continue cooking for 10 more minutes. Bring directly to the table-quickly, before it deflates in the pan.