Ingredients:
5 ounces flour ( or 1 cup)
1/2 teaspoon salt
1 cup milk
2 eggs
1 -2 ounce roast beef drippings
1 -2 ounce shortening ( enough combined with drippings to measure 1/2 cup)
Directions:
One half hour before standing rib roast is done, prepare Yorkshire pudding batter. ( Mix all ingredient with hand mixer just until smooth.).
Heat 9×9″ pan in oven with roast.
Remove roast from oven; spoon off drippings and add melted shortening to measure 1/2 cup.
Increase oven temperature to 425 degrees; return roast to oven.
Place hot drippings in heated square pan; pour in batter.
Bake for 10 minutes.
Remove roast; continue baking pudding 25-30 minutes longer.
Cut pudding into squares and serve.
To bake in a large 6 muffin pan: Preheat oven to 375 F.
Place pan in oven and heat for 10 minutes.
Place equal amounts of the drippings into each muffin mold and continue heating in oven for 10 to 15 minutes.
Pour equal amounts of prepared batter into each muffin mold and bake for 15 to 20 minutes or until golden brown.
Serve immediately.
Servings: 6-8
Time preparation: 60 min.
Time total: 80 min.