Yorkshire Pudding
Directions
- 1Whisk up your eggs in a bowl.
- 2Whisk up your eggs in a bowl.
- 3Whisk up your eggs in a bowl.
- 4Sift in your flour into the eggs.
- 5Sift in your flour into the eggs.
- 6Sift in your flour into the eggs.
- 7Whisk until smooth.
- 8Whisk until smooth.
- 9Whisk until smooth.
- 10Whisk in your milk.
- 11Whisk in your milk.
- 12Whisk in your milk.
- 13Cover the bowl with a lid and place in the fridge for 45 minutes. Do not skip this step.
- 14Cover the bowl with a lid and place in the fridge for 45 minutes. Do not skip this step.
- 15Cover the bowl with a lid and place in the fridge for 45 minutes. Do not skip this step.
- 16Pour beef fat into a muffin tray, ensuring each well is partially filled.
- 17Pour beef fat into a muffin tray, ensuring each well is partially filled.
- 18Pour beef fat into a muffin tray, ensuring each well is partially filled.
- 19Tilt the whole tray to distribute the beef fat evenly among the wells, creating a waterfall effect.
- 20Tilt the whole tray to distribute the beef fat evenly among the wells, creating a waterfall effect.
- 21Tilt the whole tray to distribute the beef fat evenly among the wells, creating a waterfall effect.
- 22Place the tray with beef fat into a 400-degree Fahrenheit oven for 15 minutes.
- 23Place the tray with beef fat into a 400-degree Fahrenheit oven for 15 minutes.
- 24Place the tray with beef fat into a 400-degree Fahrenheit oven for 15 minutes.
- 25Carefully remove the hot tray from the oven and pour the batter into each well, filling them three-quarters of the way up.
- 26Carefully remove the hot tray from the oven and pour the batter into each well, filling them three-quarters of the way up.
- 27Carefully remove the hot tray from the oven and pour the batter into each well, filling them three-quarters of the way up.
- 28Quickly return the tray to the oven.
- 29Quickly return the tray to the oven.
- 30Quickly return the tray to the oven.
- 31Bake for another 20 minutes until the Yorkshire puddings are golden brown and puffed up.
- 32Bake for another 20 minutes until the Yorkshire puddings are golden brown and puffed up.
- 33Bake for another 20 minutes until the Yorkshire puddings are golden brown and puffed up.
Ingredients
- eggs
- eggs
- eggs
- all-purpose flour
- all-purpose flour
- all-purpose flour
- whole milk
- whole milk
- whole milk
- beef fat
- beef fat
- 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