For me Yorkshire pudding and prime rib are the quintessential Christmas meal just out of a Dicken's novel. And in fact, Yorkshire pudding dates back to the 1700's as a tasty way to stretch a meal.
- 2 heaping cups of flour
- ½ t salt
- 2 cups milk
- 4 eggs, lightly whisked
- Handful of chives, chopped
- 2 - 3 ounces of rendered fat
- 1Using an electric mixer, combine flour, salt, milk and eggs in a bowl. Using a spatula, scrape down the sides of the bowl and continue mixing until the batter has no lumps. Stir in chopped chives. Cover and let batter rest for at least an hour before baking puddings.
- 2Heat oven to 375 degrees. Put your pudding pans in the oven for 10 minutes to heat. Remove from the oven and put about 1 t of rendered fat in each pudding mold. Return the pans to the oven and continue to heat until the fat sizzles.
- 3Remove from the oven and quickly pour the batter into the individual Yorkshire pudding molds, filling each about ⅔ way. Return to the oven and bake undisturbed for 20 to 25 minutes, until puffed and golden. Serve immediately.