Traditional Yorkshire Pudding
Ingredients1 h servings 103
- Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon. Watch Now
- Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes. Watch Now
- Preheat oven to 400 degrees F (200 degrees C).
- Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet. Watch Now
- Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes. Watch Now
- Remove from the oven and fill each muffin cup halfway full with batter. Watch Now
- Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature. Watch Now
- Chef's Notes:
- Any high-temp oil will work, but use beef fat if at all possible.
- If making the 6 larger ones in a popover pan, bake at 375 degrees F (190 degrees C) for 32 to 35 minutes, or until as browned and puffy as possible.
Per Serving: 103 calories; 3.2 8 10 82 198 Full nutrition
ReviewsRead all reviews 4
The only change i made was that i HALVED the recipe tthey turned out beautifully! I used the leftover prime rib roast from Chef John as well!
Perfect just they way my dad form London made them......nice tip with putting in an air vent at the end
These ended up turning out well despite the mess. I used oil since my roast didn't produce enough fat. I questioned the amonnt of oil needed in each muffin cup (used a pan for large muffins).....