Yorkshire pudding is one of my most favorite indulgences. I first had it when we were spending the summer in england with my family; I was 9 or 10. Since then I can’t seem to have prime rib; or a rib roast of any sort; without it.

Light and fluffy, the batter cooks in the leftover roast cooking fat, which renders out the flavor most beautifully creating a crust on the outside, and an almost pudding like texture on the inside. They are great stand alone, but also equally delectable dipped in gravy, or slathered with butter… I could literally eat these for days.

Ingredients:

1 cup all purpose flour

1 tsp kosher salt

1 tsp trader joe’s onion salt

1 1/4 cup milk (can substitute coconut milk)

3 eggs

1 1/2 Tbsp chives minced

Approximately 1/3 cup reserved fat from roast drippings (can sub out evoo to make vegan or vegetarian, or bacon fat to up the umami flavor)

Directions:

Preheat oven to 450.

About 45 minutes before prime rib, or rib roast is done, whisk flour, salt, and onion salt in a large bowl to combine. Form a well in the middle of the dry ingredients. Add milk and eggs to the middle and whisk to combine, adding in the dry ingredients slowly, once combined. Add chives in at the end. Cover with a kitchen towel, and let mixture sit, until the meat has been removed from the oven.

Whisk mixture again.

Add just enough rendered fat to coat the bottoms of a 12 serving yorkshire pudding tray; and place tray in oven for 5 minutes to bring to high temperature. Divide batter into muffin tins, about 2/3 full. Place in oven. Bake approximately 20 minutes, checking every 5 minutes, or until golden brown. Then turn off the oven and let set for an additional 5 minutes.

Serve immediately.