Here is a clear and traditional way to make Yorkshire puddings: Ingredients:
- 4 large eggs
- 1 cup + 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 cup beef tallow (or beef dripping)
Instructions:
- In a bowl, whisk together the flour, salt, and eggs until smooth.
- Gradually add the milk while whisking to create a lump-free batter.
- Cover the batter and refrigerate for at least 2 hours, preferably overnight.
- Preheat the oven to 450°F (230°C).
- Put a teaspoon or two of beef tallow in each cup of a Yorkshire pudding tin or muffin tray and heat in the oven until the fat is piping hot (about 6-7 minutes).
- Remove the hot tin and pour the batter into each cup, filling them about halfway to three-quarters.
- Bake for 11-13 minutes until puffed up and golden brown.
- Serve immediately, traditionally with roast beef and gravy.
Tips:
- Use beef tallow or a high-saturated fat for best crispiness and flavor.
- The tins and batter temperature can affect the shape and rise of the puddings.
- Do not open the oven during cooking to maintain the rise.
This method yields crispy, flavorful Yorkshire puddings that are golden and perfectly risen.
