Adapted from The Betty Crocker Cookbook
This is a bread and not actually a “pudding”. Traditionally it’s served with a beef roast such as prime rib, and the drippings are used in the recipe. If you aren’t making a roast, or you don’t have enough drippings, you can use butter in place of some or all of the fat.
1/4 cup beef drippings from roast
1 cup all-purpose gluten-free flour blend (try Bob’s Red Mill)
1 cup milk
1/2 teaspoon salt
1. While your roast is resting, covered, prepare the Yorkshire Pudding. Heat oven to 450°F.
2. Place hot pan drippings in 9-inch pan; place pan in oven and heat until hot. In medium bowl, combine flour, milk, salt and the eggs and whisk just until smooth. Pour batter into pan of drippings.
3. Bake 18 to 25 minutes or until puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately.