Yorkshire Pudding
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Yorkshire Pudding

Servings

6 big ones

Prep time

5

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 150g flour

  • 2g Kosher Salt

  • 175ml Whole Milk

  • 4 eggs

  • 25g Water

  • 1/2 cup lard or shortening (Beef Tallow is preferred!)

Directions

  • Preheat the oven to 450 degrees.
  • Whisk the flour and salt together in a medium-sized bowl.
  • Whisk the eggs, water and milk together.
  • Whisk together the wet and dry ingredients, but don’t overmix
    (If you can afford the time, rest this overnight in the fridge.)
  • Let sit at room temperature till ready to cook.
  • Place a metal popover pan in a foil pan to catch the oil that runs over
  • Place 1 Tablespoon of Tallow in each cup and place in oven for 15 minutes.
  • Pull out the pan and, with haste, pour 1/3 cup batter into the 6 cups, replace in oven.
  • Puddings will cook for about 18-20 minutes, until all puffed up and golden brown on top.
  • When ready, flip Yorkshires in the popover pan, to drain any oil.
  • Serve immediately and load up with thick gravy!!

Notes

  • Shamelessly stolen from SeriousEats.com, where they performed a ton of R&D to come up with this excellent recipe!