Traditional Yorkshire Pudding
Ingredients
- 4 large eggs
- 1 teaspoon kosher salt
- 1 cup whole milk
- ⅞ cup all-purpose flour
- ¾ cup melted beef fat
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Instructions
- Whisk eggs and salt together in a bowl until light and frothy. Whisk in milk and flour until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
- Transfer batter to a 4-cup measuring cup. Chill in the refrigerator at least 15 minutes.
- Preheat the oven to 400 degrees F (200 degrees C) with oven rack in center position.
- Spoon 1 tablespoon melted beef fat into cups of a 12-cup nonstick muffin tin; use your finger to grease sides and tops of cups. Place the prepared tin on a baking sheet.
- Place in the preheated oven until fat is smoking hot, 10 to 15 minutes.
- Remove from the oven; spoon batter into the cups, filling each 1/2 full.
- Bake in the preheated oven until browned and fully puffed, about 25 minutes. Remove from the oven; immediately poke a hole in center of each to release steam. Serve hot, warm, or room-temperature.
Source
Original recipe: View Original