Corcoran Street Kitchen: Jenn Mayo's Yorkshire Pudding

The British invasion is here for another day while we tackle the other standby of the proper British Sunday lunch. Not surprisingly, Yorkshire pudding originated in Yorkshire, England as a way to cheaply fill up dinners before a roast beef dinner. I though Jenn was making us a special treat. Turns out, she was just trying to fill us up so that we wouldn't eat too much of the Standing Rib Roast! Juuuuuuust kidding. I know this isn't true because making Yorkshire Pudding is a serious labor of love. Jenn needed the juices from the roast to make it, thus it is a fairly last minute undertaking. The recipe for this pudding is really a pancake batter that you cook in the super hot drippings of a roast beef. The batter puffs up and has a souffle-like texture along with all of the great flavors from the drippings. Jenn might act like she doesn't know her whisk from her waffle iron, but that couldn't be more false. She is a real star in the kitchen!! I loved everything I ate in Brooklyn and the Mayos are fantastic hosts so I can't wait for them to visit us in DC so that I can return the favor.

Jenn Mayo (née Frates)'s Yorkshire Pudding
Ingredients:
3/4 cup flour
1/2 teaspoon salt
3 eggs (room temperature)
3/4 cup milk
Rib roast drippings

1. Sift together flour and salt.
2. Beat eggs and milk until light and foamy.
3. Stir the two mixtures together until they are smooth. These steps can be done one day in advance and should be done at least 1 hour ahead of time. Refrigerate until ready to use batter.

4. Strain the drippings off the rib roast into a bowl or large measuring cup.

5. Preheat oven to 450. Spoon 1 tsp of drippings into each muffin tin.

6. Put the tray into the hot oven so that the drippings get very hot. This should take about 5 minutes.
7. Remove the tray from the oven (now it will be really hot which is what you want) and carefully fill each muffin 1/3 way full with batter.