Yorkshire Pudding

Prep Time: 1

Cook Time: 15

Total Time: 1 15

Servings:

Golden, crispy, and irresistibly fluffy. The perfect side to soak up gravy and elevate any roast dinner!

3 large eggs
all purpose flour, same measurement as eggs
whole milk, same measurement as eggs
1 tsp kosher salt
12 Tbsp beef fat, from beef roast drippings or lard or avocado oil or any high temperature tolerant oil

Preheat oven to 500 degrees.
In a measuring cup, measure out the 3 eggs. With that measured amount, measure out the exact same amount of all purpose flour, and same amount of milk.
In a medium bowl, mix together the eggs, milk and flour, and add salt. Mix together until it's a smooth consistency and there are no more lumps.
Put batter mix in the fridge, ideally overnight, or for at least an hour.
Add 1 Tbsp of oil/butter into each cup in the muffin tin.
Place muffin tin in the oven for 30 minutes until the oil is sizzling hot. You can test this by adding a small amount of batter mix, and if it sizzles then the oil is hot enough.
Add batter mix to each cup of muffin tin.
NOTE: Wipe off any drippings in between the holes because if they're half in/out of the holes it will cause issues with rising by dragging the pudding down.
Place the muffin tin back in the oven and bake for 15 minutes, or until the puddings are a nice golden brown.
Remove from oven. Traditionally enjoyed with gravy poured on top. Serve immediately!