Ingredients
The following ingredients have 12 Servings
- 4 large eggs
- 1 cup + 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 cup beef tallow ((called beef dripping in the UK), the flavorful culinary tallow, not the kind for soap-making)
- Make your own beef tallow ((click link for recipe) Highly Recommended)
Instruction
- **SEE BLOG POST for a complete discussion on tips and tricks for creating the best results**
- In a mixing bowl, whisk or beat together the flour, salt and eggs until relatively smooth. Gradually add the milk, whisking until the batter is smooth and lump-free. Cover with plastic wrap refrigerate for at least 2 hours and preferably overnight for maximum flavor. The longer the batter rests the better the flavor will be. (*See blog post for discussion about cold versus room temperature batter to determine which results you prefer)
- Preheat the oven to 450 degrees F. Using a traditional Yorkshire pudding tin (*see blog post for discussion about which type of tin to use), place a teaspoon or two of beef tallow in each tin and place the tin in the oven for about 6-7 minutes until piping hot. Pour the batter into each tin (the pan should be hot enough that the batter sizzles) between 1/2 to 3/4 full. (Note: If making two large Yorkshire puddings in two 8-inch cast iron pans, fill each pan slightly less than half full. These will need to bake slightly longer than individual puddings.) Bake the Yorkshire puddings for 11-13 minutes or until a deep golden brown.
- Makes enough for 12 Yorkshire pudding tins or regular muffin tin or two 8-inch cast irons if making two large Yorkshire puddings.
- Serve immediately. Traditionally served with a roast, roasted potatoes, veggies and brown gravy.
