YORKSHIRE PUDDING 7
2 eggs, at room temperature
1 c. milk
1 c. flour
Dash of salt
Drippings from prime rib roast
Have milk and eggs at room temperature. Beat eggs until fluffy, add milk and beat in flour and salt until light and bubbly. When roast is almost done, remove about 5 or 6 tablespoons of drippings from the pan. Pour drippings in an 18-inch square pan and place in hot oven. Beat pudding again and pour immediately into hot drippings. Bake in a preheated 450 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 10 minutes longer. During the last 10 minute baking period, remove roast, place on a rack above pudding, and let the meat juices drip from roast onto top of the pudding. You will have a puffy and well-browned pudding. Serve immediately as it will fall after about 5 minutes. Serves 4. Easily doubles. NOTE: Line oven with foil for easier clean up!