Traditional Yorkshire Pudding

Traditional Yorkshire Pudding
prep: 10 minutes
cook: 50 minutes
serving: 12

Nutrition Facts

each serving
KCal 103
Carbs 8g
fiber 0g
Protein 10g
Fat 3g
Saturates 1g
Sugars 1g
Salt 0.198g
Fruit/Veg Portion -

Ingredients

all 5 types
  1. 4 large eggs
  2. 1 teaspoon kosher salt
  3. ⅞ cup all-purpose flour
  4. 1 cup whole milk
  5. ¾ cup melted beef fat

Directions

7 steps in total
Step 1

Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.

Step 2

Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.

Step 3

Preheat oven to 400 degrees F (200 degrees C).

Step 4

Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.

Step 5

Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.

Step 6

Remove from the oven and fill each muffin cup halfway full with batter.

Step 7

Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.

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