I grew up eating these in the UK, but hardly anyone here serves them and I don’t understand why!
This light and airy Yorkshire pudding is a beloved British side dish, often served with roast beef. With its crispy exterior and fluffy interior, it’s the perfect accompaniment to any hearty meal.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 3 large |
| Whole Milk | 1 1/2 cups |
| Flour | 1 1/2 cups |
| Table Salt | 3/4 teaspoon |
| Beef Fat | 3 tablespoons |
Instructions:
- Whisk batter: Whisk eggs and milk in a large bowl until combined. In a separate bowl, combine salt and flour. Gradually add flour mixture to egg mixture, whisking quickly until smooth. Cover with plastic wrap and let stand for 1-3 hours.
- Collect beef fat: Collect fat from roast after roasting for 1 hour. Whisk 1 tablespoon of beef fat into batter until bubbly and smooth. Transfer batter to a large measuring cup or pitcher.
- Heat muffin pan: Measure 1/2 teaspoon of beef fat into each cup of a standard muffin pan. Preheat oven to 450°F (230°C). Place pan in oven to heat for 3 minutes.
- Divide batter: Quickly remove pan from oven, close the door, and divide batter evenly between 12 muffin cups (2/3 full).
- Bake: Return pan to oven and bake for 20 minutes. Reduce oven temperature to 350°F (175°C) and bake for another 10 minutes.
- Serve: Remove pan from oven and pierce each pastry with a skewer to release steam and prevent collapse. Serve immediately.
Enjoy this classic Yorkshire pudding!
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