Traditional Yorkshire pudding is a savory "pudding" made with pan drippings for Sunday roasts and for special occasion meals like Prime Rib dinner during the holidays! Crispy popped edges with a soft, flavorful pudding center!
See notes for timing.
Using a whisk in a bowl, blend the eggs until nice and frothy. Add half and half and stir to combine. Sift flour and salt into the eggs and blend well. Add herbs and pepper if you wish. Place in fridge for at least 30 mins up to 3 hours.
While the prime rib is resting preheat oven to 450°
Take the pan drippings and place 1 tablespoon (generous) in the bottom of each muffin tin.
Once oven is hot, place the pan with the drippings in for 5 minutes until the oil is just smoking.
Remove the bowl with egg/flour mixture from fridge when you put the pan in the oven, stir to remix.
Once oil is smoking you will add 1/4 -1/3 cup batter to each muffin tin. (the muffin tin cup should be filled to about 1/2-2/3 full--- no more than that or it will make a mess in your oven.
Carefully place the muffin tin in the oven and bake for 13-14 minutes until they have popped.
You can carve the roast while they are baking. Serve immediately on top of prime rib or the meat you have roasted.
Make the batter when you put the prime rib in the oven or at least 3o minutes before it will be coming out of the oven.
Allow to rest in fridge in covered container until needed.
Options: If you don't have any pan drippings you can substitute vegetable oil or any oil that has a high smoking point. Olive oil will NOT work, it smokes very easily and will burn the popover.