Yorkshire Pudding
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup milk
- 2 tablespoons butter, melted
- 2 large eggs, beaten
- 4 tablespoons roast drippings
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Instructions
- Whisk together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps) and the consistency of whipping cream.,Let sit for 1 hour.
- Add roast drippings to the wells of a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for 2 to 3 minutes.,For the traditional sheet pan version, place the drippings in a 9x12-inch dish (metal or ceramic is best), coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
- Once the pan is hot, carefully pour the batter into the wells of muffin/popover pans, filling just 1/3 full, or add all of the batter to the hot baking dish.,Bake popovers (in a muffin pan or popover pan) for 10 minutes at 450°F, then reduce the heat to 350°F and bake for 5 to 10 more minutes, until puffy and golden brown.,Bake a baking pan of Yorkshire pudding for 15 minutes at 450°F, then reduce the heat to 350°F and bake for 15 to 20 more minutes, until puffy and golden brown. Cut into squares to serve.,Did you love the recipe? Leave a comment and give us some stars below!
Source
Original recipe: View Original