Sift flour & salt
together. Slowly stir in milk (or 1 cup light cream + 1 cup
milk) and put in blender. Add eggs and blend until creamy.
Cover batter in a container with a dry towel and chill for
2 hours.
Spoon 1/2 cup dripping from roast into shallow pan
and put in oven until very hot. Beat chilled batter slightly
and pour into
shallow pan a layer about 1/2 inch deep. Bake at 450 degrees
for 15 minutes or until risen. Reduce temperature to 350
degrees and bake 10 to 20 minutes more until browned. Cut into
squares.
If you want to use this batter for popovers, be sure the
muffin pans are very hot. Spoon drippings from roast into
muffin wells and heat as above. Cooking times are the same
as for shallow pan.
Note 1: The British call it "Yorkshire Pudding".
In New England, we called them "popovers" (when
in muffin tins).
Note 2: This is a very old
traditional recipe with roots in the Old World. My mother
made "Popovers" as
taught to her in Fannie Farmer's Boston School Cookbook.
That variation uses butter to grease the muffin pans, which
MAY arguably have been marginally better for us, but gets
away from the fat drippings heritage.
