Easy Yorkshire Pudding

INGREDIENTS

• 1 cup all-purpose flour (120g)
• 1 teaspoon salt
• 1 1/4 cups whole milk (300mL)
• 3 large eggs
• 1/4 cup beef roast drippings, lard, or oil (60mL)

DIRECTIONS

1. Combine the flour and salt in a medium mixing bowl. Whisk together the milk and eggs in another medium mixing bowl until well blended. Gradually add the milk mixture to the flour mixture, whisking until smooth. Place in the refrigerator while proceeding.
2. Preheat the oven to 425°F.
3. Once the oven is to temperature, spoon 1 teaspoon of beef drippings or oil into each cup of a 12-cup muffin tin. Place the muffin tin in the oven until the oil is very hot, about 10 minutes.
4. Stir the chilled batter. Remove the muffin tin from the oven and quickly pour about ¼ cup of cold batter into each muffin cup. Immediately return the muffin tin to the oven.
5. Bake for 20 minutes or until the puddings are puffy, golden brown, and crispy. Serve immediately.

Notes

• Do not skip resting the batter in the fridge. If you skip it, your Yorkshire pudding will become flat and less flavorful.
• You can also bake the pudding in a 9×13-inch baking dish, a 12-hole Yorkshire pudding tin, or a popover pan. 
• You want to hear the batter “sizzle” when pouring it into the muffin tin. That means the oil is hot enough. If the oil is not hot, the batter will absorb the oil leading to an oily, soggy, and dense pudding. The hot oil is key to helping the batter set up and rise in the oven.
• Do not open the oven during baking time. Treat these puddings like a souffle. No peeking!These will deflate quickly.
• Don’t be alarmed if the Yorkies come out in different shapes and forms. They still taste the same!
• A metal pan is highly recommended due to heat retention. I don’t recommend using a silicone or glass pan.
• If you’d like them to be crispier on the outside and slightly taller, replace some of the milk with water. For extra tall ones, you can add an extra egg white.