Yorkshire Pudding
A classic English side dish, Yorkshire pudding features a crisp outer shell with a soft, airy interior, making it the perfect accompaniment to roast beef and gravy.
Ingredients
For the Batter
- 1 cup all-purpose flour Sifted
- 1 cup milk Use almond milk for a lactose-free option
- 3 large eggs At room temperature
- ½ teaspoon salt
For Cooking
- 2 tablespoons beef drippings Or vegetable oil as a substitute
Instructions
Preparation
- Gather all your ingredients and ensure the flour is sifted and the eggs are at room temperature.
Mixing
- Preheat your oven to 425°F (220°C). In a mixing bowl, whisk together the flour and salt.
- In another bowl, whisk the eggs and milk until well combined.
- Carefully combine the wet and dry mixtures, stirring until smooth.
Cooking
- Place the beef drippings or vegetable oil in each cup of a muffin tin and heat in the oven until smoking hot.
- Quickly pour the batter into each cup, filling them halfway.
- Return the muffin tin to the oven and bake for 20-25 minutes until risen and golden brown.
- Serve immediately from the oven.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in a preheated oven at 350°F (175°C) until warmed through.