Yorkshire Pudding

In the old days, when the prime rib was cooked over an open fire or in a high rack, the fat and meat juices literally dripped onto the bread batter whose pan was placed directly over the meat. Today, it is more practical to spoon some of the pan drippings into a separate baking dish or muffin tins. The batter is essentially the popover batter, and the recipe below is for a 12-muffin baking tin. Once cooked, be prepared to serve immediately, as the golden puffed bread deflates quickly.

1/4 cup pan juices from a prime rib roast

3 eggs

1 1/2 cups all purpose flour

3 Tbsp minced parsley

1 Tbsp minced fresh thyme leaves

1 1/2 cups milk

3/4 tsp salt

Heat the oven to 450 degrees.

Put 1 tsp of the pan juices in each muffin cup and place the tin in the hot oven. The juices should be hot when the batter is poured in.

In a large bowl, beat the eggs, flour, parsley, thyme, milk and salt together to make a batter. Pour the batter into the hot pan juices, filling each cup 3/4 full.

Bake until puff and golden brown, about 20 to 25 minutes.

Serve immediately.

Makes 12 individual puddings.