Print: Traditional Yorkshire Pudding

As legend has it, Yorkshire puddings were cooked in a pan of fat at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire and the drippings from the meat must've made for quite a delicious pastry. Though limited by modern ovens, in this recipe for traditional Yorkshire pudding, you can still come close to the original by using real rendered beef fat, without which you're just eating a popover.

Prep

15 min

Cook

48 min

Servings

Difficulty

Hard

Ingredients

4 large eggs
1 teaspoon kosher salt
1 cup whole milk
0.88 cups all-purpose flour
0.75 cups melted beef fat

Instructions

1 Whisk eggs and salt together in a bowl until light and frothy. Whisk in milk and flour until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
2 Transfer batter to a 4-cup measuring cup. Chill in the refrigerator at least 15 minutes.
3 Preheat the oven to 400 degrees F (200 degrees C) with oven rack in center position.
4 Spoon 1 tablespoon melted beef fat into cups of a 12-cup nonstick muffin tin; use your finger to grease sides and tops of cups. Place the prepared tin on a baking sheet.
5 Place in the preheated oven until fat is smoking hot, 10 to 15 minutes.
6 Remove from the oven; spoon batter into the cups, filling each 1/2 full.
7 Bake in the preheated oven until browned and fully puffed, about 25 minutes. Remove from the oven; immediately poke a hole in center of each to release steam. Serve hot, warm, or room-temperature.

Nutrition per serving

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