Recipe courtesy of Claire Robinson
Total:
1 hr 20 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 20 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

*Cook's note: olive oil can replace cooking fat if none is available

Sift the salt and the flour into a large bowl. Add half the milk and all the eggs into the flour mixture and whisk until smooth. Whisk in remaining milk, and then the thyme. Cover; let batter sit at room temperature, for at least 30 minutes, ideally 45 minutes.

Heat oven to 450 degrees F. Divide the rendered beef fat or oil, 1/4 cup total, between a 12-cup nonstick muffin tin or 12-hole Yorkshire pudding tray. Heat in oven until the fat is almost smoking hot. Place a baking sheet on the bottom rack of the oven to catch any fat drippings - this will help prevent any oven fires!

Uncover batter and whisk one more time. Pour batter into each cup, about 3/4 full and immediately place back into the oven. The batter will sizzle when being poured into the hot fat. Bake in the oven for approximately 20 minutes or until risen and golden brown in color. Turn oven off and leave puddings in the oven for just 5 more minutes to help set. Remove puddings and serve while hot and puffed.

IDEAS YOU'LL LOVE

Roast Prime Rib with Thyme Au Jus

Recipe courtesy of Bobby Flay

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Jade's BBP (Breakfast Bread Pudding)

Recipe courtesy of Giada De Laurentiis

Arborio Rice Pudding

Recipe courtesy of Gale Gand

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Chocolate Pudding

Recipe courtesy of Tyler Florence

Banana Pudding

Recipe courtesy of Sandra Lee

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking