Yorkshire Pudding
Description
This classic Yorkshire pudding made with flour, milk, and eggs bakes up light, crispy, and golden brown—a perfect side with roast beef and gravy.
Ingredients
•
1 1/2 cups all-purpose flour
•
3/4 teaspoon salt
•
3/4 cup milk, room temperature
•
3 large eggs, room temperature
•
3/4 cup water
•
1/2 cup beef drippings
Directions
1
To make the batter: Whisk flour and salt together in a large bowl; make a well in the center. Gradually whisk in milk until smooth. Beat in eggs, then whisk in water until light and frothy. Cover and let stand at room temperature for 1 hour, or refrigerate overnight.
2
Cover and let stand at room temperature for 1 hour, or refrigerate overnight. Preheat the oven to 400 degrees F (205 degrees C).
3
Place 1 teaspoon beef drippings into each cup of a 12-cup muffin tin. Set the pan in the oven until the fat is very hot and sizzling, about 5 minutes.
4
Carefully remove the muffin tin from the oven. Whisk the batter briefly, then pour it evenly into the hot cups, filling each about two-thirds full.
5
Bake until puffed and deep golden brown, 20 to 25 minutes. Do not open the oven door during baking. Serve immediately.