Ingredients You’ll Need:
1 Cup.Of all-purpose flour.
1 Cup.Of whole milk.
2 large eggs.
1/2 Tsp.Of salt.
Vegetable oil or beef drippings (traditional choice) for greasing the pan.
1. Place a Yorkshire pudding tin or a 12-cup muffin tin in the oven while you preheat it to 450°F (230°C). Add a small measure of vegetable oil or beef drippings (between 1/2 and 1 teaspoon) to the bottom of each cup.
2. In a bowl, combine the flour and salt. Create a well in the center of the flour mixture and pour the eggs inside. Start whisking, incorporating the flour from the edges gradually. Slowly pour in the milk while whisking to create a uniform, lump-free batter.
3. Rest the batter for at least thirty minutes. This resting period is essential to attaining the traditional puffiness and crispness of Yorkshire puddings.
4. Once the oven is preheated and the batter has rested, use oven tongs to remove the hot muffin tin with greased cups from the oven. The oil should be gleaming and heated.
5. Pour the batter quickly into the heated, oiled containers, filling each about halfway. Work quickly but with caution, as heated oil can crackle.
6. Return the baking dish to the oven and bake for 20 to 25 minutes, or until the Yorkshire puddings have risen and turned a rich golden color. To ensure correct elevation, do not open the oven door during the first 15 minutes of baking.
7. Yorkshire puddings are best enjoyed straight out of the oven while they’re hot and puffy. They are the ideal complement to roast beef, gravy, and your beloved roast dinner accompaniments.