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Yorkshire Pudding

Often served with roast beef, Yorkshire pudding is made from a basic batter of eggs, milk, and flour. Not at all like any of the usual foods you might call pudding.

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Recipe ingredients

2 cups all-purpose flour
1 tsp coarse salt
Freshly ground pepper
4 large eggs
3 to 3½ cups whole milk
6 to 8 tbsp drippings from roast beef, vegetable oil, or lard

Cooking Steps

In a big bowl, mix together the flour, salt, and pepper. Make a well in the middle and add eggs and about ¼ of the milk. Using a whisk, first combine eggs and milk, then start on the flour (begin with the inner rim of the well).
Keep whisking until a smooth and stiff batter forms. Stir in half of the remaining milk and cover with plastic wrap. Let the batter stand at room temperature for about 30min.
Preheat oven to 200 °C and place a 12 x ¾ cup capacity muffin tin inside until very hot (about 5 min).
Stir enough of the remaining milk into the batter until it is the consistency of heavy cream. Place 1 to 2 tsp of drippings into the bottom of each muffin cup. Pour batter in the muffin cups, filling them about one-third full (batter should sizzle in the hot drippings).
Return to oven and bake until puffed, browned, and crisp for 25 to 30min. Serve fresh from the oven.

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