Yorkshire Pudding

By GratefulSea

Strictly speaking, they're only Yorkshire puddings if they're made with beef fat. When made with some other fat they are popovers. No matter, they'll be delicious either way. I'm also told that refrigerating the batter before baking will increase the rise. Oh, and one cook suggests that the amount of both the milk and the flour should each match the amount of the eggs.

Ingredients

• 3 large eggs
• 3/4 cup/165 grams whole milk
• 3/4 cup/115 grams all-purpose flour
• 3/4 teaspoon/5 grams kosher salt
• 1/4 About 1/4 cup rendered beef or pork fat, olive oil or melted butter

Details

Servings 12
Adapted from cooking.nytimes.com

Preparation

Step 1

Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.

Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.