Yorkshire pudding is a traditional and delicious accompaniement to Standing Rib Roast. The pudding is actually a savory puff pastry. Begin preparations 5 hours before serving time. Family rating: 4.5/5, David's rating: 4.5/5.

3 Eggs	1 Cup Whole Milk
1/2 Teaspoon Kosher Salt	2 Tablespoon Fat, Rendered From
1 Cup Flour, All-Purpose, Sifted	-Rib Roast

Make the batter at least 5 hours before serving time. Whisk the eggs for 1 minute, then add the salt. Alternating portions, add the flour and milk to the eggs. Whisk just long enough to thoroughly mix the ingredients, approximately 20 seconds. Transfer to an airtight container, and refrigerate until ready to cook.

45 minutes before serving time, preheat the oven to 450 degrees F. Transfer the egg mixture to a pitcher for convenient pouring. Divide the fat between 8 cups of a standard muffin pan, and place pan in oven to heat for 2 to 3 minutes (fat will smoke, so turn the exhaust fan on). Remove the pan from the oven, and quickly pour the batter evenly into the 8 muffin cups. Quickly return the pan to the oven and bake for 20 minutes. Reduce the oven temperature to 350 degrees and bake until deep brown--approximately 10 minutes more. Remove puddings from the oven, and pierce the tops to release steam. Serve immediately.

Warning: do not open the oven while baking, or puddings may collapse.