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Latest / Weeknight / No. 25
Yorkshire Puddings
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Weeknight

Yorkshire Puddings

Tall, crisp, hollow puddings made from a simple egg batter poured into sizzling-hot fat. The traditional partner for roast beef and gravy.

Prep10 min
Cook25 min
Total35 min
Serves12

What you'll need

12-cup muffin panFor muffins and cupcakes
Amazon
Mixing bowl setFor mixing and marinating
AmazonWalmart

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Ingredients

  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 tsp salt
  • 1/4 cup beef drippings, lard or neutral oil

Steps

  1. Whisk the eggs, flour, milk and salt into a smooth batter the thickness of heavy cream. Rest at least 30 minutes at room temperature (or overnight in the fridge).
  2. Heat the oven to 450°F. Put 1 tsp of drippings in each cup of a 12-cup muffin pan and heat in the oven 10 minutes, until smoking hot.
  3. Working quickly, pour the batter into the cups so they are about half full; it should sizzle.
  4. Bake 20 to 25 minutes without opening the oven, until puffed high and deep golden brown.
  5. Serve right away with roast beef and gravy.

TipDon't open the oven door during the first 15 minutes; the rush of cool air will make the puddings collapse.