Traditional Yorkshire Pudding
Submitted By: Tracy M.
Ingredients:
4 Large Eggs
1 ½ Cup Whole Milk
1 ¼ Cup All Purpose Flour - sifted
¾ tsp Kosher Salt
Canola Oil as needed - can substitute olive, sunflower, or safflower oil*
Preparation:
- Combine the eggs, milk, flour, and salt in the jar of a blender Blend until well combined and smooth
- Allow batter to rest at room temperature for a minimum of 30 minutes -OR- Place in the refrigerator (leave in the blender jar for ease of pouring later) and allow to rest up to 24 hours (bring back to room temperature before using batter)
- Preheat oven to 450ºF
- Put a tsp of oil in the bottom of each 'cup' of a 12-hole muffin tin or Yorkshire pudding tray and place on the top rack of the oven and allow to heat until just smoking (apx 5-7 minutes)
- Once the tin is hot, divide the batter evenly into the oiled 'cups' - NOTE: Batter should sizzle when being added and fill each 'cup' ½ - ¾ full
- Return the tin to the oven and allow to cook undisturbed until the puddings have puffed up and are crisp and golden brown (apx 15-20 minutes - NOTE: DO NOT open the oven while the puddings are baking or they may not rise and/or collapse!
- Serve immediately with some traditional beef gravy
You can freeze room temperature puddings in zip top freezer bag(s) for up to 1 month - To reheat, place the frozen puddings (DO NOT THAW) in a 425ºF oven until warmed through (apx 10 minutes)
*
For 'truly authentic' Yorkshire Puddings you can substitute the drippings (rendered fat) from a
classic English roast beef or roast pork and/or rendered bacon fat (which is absolutely delicious and
the bacon makes for a great snack for the chef!. If you are making British Pigs in a Blanket you
can use those drippings as well!
