Foolproof Yorkshire Pudding

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READY IN: 4hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 3
    eggs, at room temperature
  • 1 14
    cups whole milk, at room temperature (don't use 2% or skim milk)
  • 12
    teaspoon salt
  • 1
    cup Wondra Flour or 1 cup pastry flour
  • hot pan dripping (from beef roast)
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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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