Yorkshire Pudding

Name: Yorkshire Pudding
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 8 servings
Ingredients: 4 large eggs (200g); 150 g all-purpose flour (about 1 cup plus 2 tsp); 175 g whole milk (3/4 cup); 25 g water (about 1 tbsp plus 2 tsp); 2 g kosher salt (about 1/2 tsp); 100 ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)

Yorkshire puddings designed to rise tall and light, with a crisp shell and a chewy center.

Part of Prime Rib Dinner

INGREDIENTS

8 SERVINGS

4large eggs, 200g
150 gall-purpose flour, about 1 cup plus 2 tsp
175 gwhole milk, 3/4 cup
25 gwater, about 1 tbsp plus 2 tsp
2 gkosher salt, about 1/2 tsp
100 mlbeef drippings, lard, shortening, or vegetable oil, about 1/2 cup

INSTRUCTIONS

4 STEPS

Combine the eggs, flour, milk, water, and salt in a medium bowl and whisk until smooth. Let the batter rest at room temperature, or for best results, refrigerate in an airtight container overnight (up to 3 days). Bring to room temperature while the oven preheats.
30 MINlarge eggs · all-purpose flour · whole milk · water · kosher salt
Adjust the oven rack to the center position and preheat to 450°F. Divide the drippings evenly between your pans or tins and preheat in the oven until smoking hot.
10 MINbeef drippings, lard, shortening, or vegetable oil
Carefully transfer the hot pans to a heat-proof surface and divide the batter evenly between the wells (filled 1/2 to 3/4 full, or about 1/4 full if using pans). Immediately return to the oven and bake until the puddings have quadrupled in volume, are deep brown, crisp to the touch, and sound hollow when tapped.
15–25 MIN
Serve immediately, or cool completely and freeze in a zipper-lock bag for up to 3 months. Reheat in a hot toaster oven before serving.