Yorkshire Pudding
The tall, crisp-edged British side that puffs up dramatically in a blazing-hot oven - pouring cold batter into smoking-hot beef drippings is what creates the burst of steam that makes Yorkshire pudding rise, and keeping the oven door shut the entire time is just as critical, since a single blast of cool air can collapse the puddings in seconds.
⏱ 40 min🍽 6 servings
dinner
Ingredients
- •1 cup flour
- •3 eggs
- •1 cup milk
- •1/2 tsp salt
- •6 tbsp beef drippings
Steps
- 1.Whisk the flour, eggs, milk, and salt together into a smooth, thin batter. Cover and let rest at room temperature for at least 30 minutes, ideally longer - resting lets the flour fully absorb the liquid, which is what gives the finished pudding a lighter texture.
- 2.Preheat the oven to 450°F, as hot as it will reliably hold.
- 3.Divide the beef drippings evenly among the cups of a muffin tin or individual Yorkshire pudding tins, then place the tin in the oven for 8-10 minutes, until the fat is smoking hot - the fat has to be genuinely smoking, not just warm, for the puddings to rise properly.
- 4.Working quickly, pull the hot tin out and pour the batter evenly into each cup, filling about halfway - the batter should sizzle loudly as it hits the fat.
- 5.Return the tin to the oven immediately and bake for 20-25 minutes, without opening the oven door at any point - a single blast of cool air is enough to collapse the puddings in seconds.
- 6.The puddings are done when they've puffed up tall and turned deep golden brown and crisp.
- 7.Serve immediately, straight from the oven, alongside a roast dinner.