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1
When your roast beef enters the oven, assemble the batter.
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2
Use a whisk to combine the flour, salt, cayenne, and black pepper.
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3
In a separate mixing bowl, use a fork to beat the eggs.
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4
Mix the milk and chives into the eggs.
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5
Pour the seasoned flour into the beaten egg mixture and, using either a batter whisk or a regular whisk, combine the mixture gently but thoroughly.
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6
(No dry pockets of flour should remain.)
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7
Cover the bowl and let it sit out at room temperature until your roast leaves the oven.
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8
When the meat comes out of the oven, remove it to another tray (or a warmed serving platter) and loosely cover it with aluminum foil.
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9
Turn the oven temperature to 450F.
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10
with the rack on the center shelf.
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11
Pour all of the drippings into a bowl (a 9-pound roast should yield 1/2 to 1 cup of drippings).
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12
Place a small heatproof bowl on your work surface, and into it place the measured beef drippings and melted butter (if not using drippings, use equal amounts of whole and clarified butter).
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13
Place a 13 x 9-inch glass baking dish in the oven to preheat for 5 minutes.
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14
Open the oven and add the mixed fat to the dish and shut the door.
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15
Allow the fat to heat for 1 minute.
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16
Give the batter a brief stir, then open the oven and pour the prepared batter into the hot dish, using a rubber spatula to scrape out all of it (try to be quick, so the oven doesnt cool down).
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17
Shut the door and bake the custard for 12 minutes.
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18
Reduce the temperature to 400F.
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19
and bake for 5 minutes.
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20
Reduce the temperature to 350F.
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21
and bake for 12 to 15 minutes, or until the pudding is golden, crisp, and puffed around the edges and the center is fully set but not overly dark.
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22
Remove the dish from the oven and cut the pudding into 6 to 8 equal rectangles, making sure that each person gets a portion of the crisp rim.
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23
Serve as soon as you can, surrounding the sliced roast or on an individual platter.
