Yorkshire Pudding
Makes 12 servings
Ingredients
- 4 large eggs (if you don't have large eggs, use enough to equal 1 cup)
- 1 cup whole milk
- 1 cup all-purpose flour
- salt & pepper for seasoning
- 2 tbsp meat drippings (can also use vegetable or canola oil) to coat baking pan
How-to
Mix Batter
- Whisk together eggs and milk in a graduated measuring pitcher or bowl until incorporated
- Whisk in flour until lumps are removed. Add salt and pepper for seasoning and whisk until smooth
- Cover and chill at least 1 hour
Bake
- Preheat oven to 450º
- In a 9” x 13” baking pan (alternately, you can make these in individual muffin or popover tins), coat with pan drippings
- Place the pan in the hot oven to get pan drippings to a smoking point (very, very hot). This should take about 3 minutes
- When pan is hot, remove from oven and add batter. (This can also be done in individual tins)
- Return to oven and bake 20 minutes or until puffy and golden-brown on top. Try not to open the oven door, or the pudding can collapse!
- Slice into squares and serve immediately