Classic Yorkshire Pudding

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Prep Time 10

Cook Time 25

Total Time 40

Servings 12 puddings

Calories 110

Ingredients

1 1/2 cups plain flour (all-purpose)
1 1/2 cups milk
4 large eggs
3/4 tsp salt
3-4 tbsp beef drippings, vegetable oil, or sunflower oil

Instructions

Preheat the oven to 425°F (220°C) and place a 12-cup muffin tin inside to heat.
Meanwhile, whisk the flour and salt together in a bowl.
Add the eggs and whisk until smooth. Slowly whisk in the milk until the batter is thin and lump-free. If time allows, let it rest 15-30 minutes.
Remove the hot muffin tin from the oven and add about 1 teaspoon of fat to each cup. Return the tin to the oven until the fat is very hot and just starting to smoke.
Carefully pour the batter into the cups, filling each about halfway.
Bake 20-25 minutes until well risen, deep golden, and crisp.
Remove from the oven and serve immediately.

Notes

The fat must be smoking hot before the batter goes in, or the puddings won't rise. Keep the oven door closed for at least the first 15 minutes — escaping steam kills the rise. Fill each cup only halfway, rest the batter to hydrate the flour, and use room-temperature ingredients for the best, most even rise.