Foolproof Yorkshire Pudding
Ready In: 4 hrs 30 mins
Serves: 12
Ingredients
- 3 eggs, at room temperature
- 1 1⁄4 cups whole milk, at room temperature (don't use 2% or skim milk)
- 1⁄2 teaspoon salt
- 1 cup Wondra Flour or 1 cup pastry flour
- hot pan dripping (from beef roast)
Directions
- In a medium mixing bowl, whisk eggs and milk together.
- In a separate bowl, combine flour and salt, then whisk into egg/milk mixture, mix until combined and smooth, cover and refrigerate for at least 4 hours, or overnight.
- After roast is done cooking and out of the oven, increase oven temperature to 425°F Spoon a teaspoonful of beef drippings into 12 large muffin tins and place pan into oven and heat until nearly smoking, about 5 minutes.
- Remove bowl of batter from refrigerator and quickly whisk again, then fill each muffin tin approximately 2/3 full of cold batter.
- Bake in the enter of the oven, or on the top shelf, for 25-30 minutes or until well risen and crispy golden brown.
- Do not open the oven door during the first 20 minutes of the cooking time.
- Serve immediately.
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