Directions
- 1Whisk up your eggs in a bowl.
- 2Sift in your flour into the eggs.
- 3Whisk until smooth.
- 4Whisk in your milk.
- 5Cover the bowl with a lid and place in the fridge for 45 minutes. Do not skip this step.
- 6Pour beef fat into a muffin tray, ensuring each well is partially filled.
- 7Tilt the whole tray to distribute the beef fat evenly among the wells, creating a waterfall effect.
- 8Place the tray with beef fat into a 400-degree Fahrenheit oven for 15 minutes.
- 9Carefully remove the hot tray from the oven and pour the batter into each well, filling them three-quarters of the way up.
- 10Quickly return the tray to the oven.
- 11Bake for another 20 minutes until the Yorkshire puddings are golden brown and puffed up.
Ingredients
- eggs
- all-purpose flour
- whole milk
- beef fat
Equipment
whisksievebowllidmuffin trayoven
Tips
- Do not skip the 45-minute chilling step in the fridge
- Beef fat makes the best Yorkshire puddings
- Do not open the oven door while the puddings are cooking
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