The Best Yorkshire Pudding
- Level: Easy
- Yield: 12 puddings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 110
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 53
- Sodium
- 112
- Total: 1 hr 10 min
- Active: 15 min
Ingredients
1 cup all-purpose flour
1 cup milk
3 large eggs
Kosher salt
1/4 cup rendered beef fat (see Cook's Note)
Directions
- Preheat the oven to 400 degrees F.
- Whisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth—be sure not to over mix. Let sit for 30 minutes.
- Meanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately.
Cook’s Note
Yorkshire puddings are traditionally served alongside roasted beef. Use the rendered fat from your roast to grease the tins or substitute vegetable shortening, such as Crisco.