42 minutes
A traditional British side dish, these Yorkshire puddings are golden, fluffy, and perfect for serving with a roast and gravy.
each
0.25 fluid ounces
teaspoons
Rendered Fat Or Alternative
0.25 fluid ounces
1. Batter Mixing
Preheat oven to 400°F (200°C). In a medium bowl, whisk together the eggs, milk, flour, and salt until just combined; avoid overmixing. Let the batter rest at room temperature for 30 minutes.
2. Tin Preparation
Place a teaspoon of fat into each cup of a 12-cup muffin tin. Heat the tin in the preheated oven until the fat is sizzling, about 5 to 7 minutes.
3. Baking
Carefully remove the hot muffin tin from the oven. Pour the batter evenly into the cups, filling each about halfway. Return the tin to the oven and bake for 10 to 12 minutes, or until the puddings have risen, and are golden brown and crisp.
Heat the muffin tin or pudding tray with a generous amount of fat until smoking hot before adding the batter.
Let the batter rest for at least 30 minutes, or overnight in the refrigerator, then bring it to room temperature before baking.
Use a kitchen scale for accurate ratios of flour, eggs, and milk.
Keep the oven door closed during baking to maintain a consistent high temperature.
Maintain the classic ratio of equal parts by volume of egg, milk, and flour.
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