Yorkshire Pudding
Sunday dinners were the best. Yorkshire Pudding, I loved.
Equipment
- 2 large muffin tins 2 (6-cup)
- 1 whisk
- 1 mixing bowl Large
Ingredients
- 4 cups all-purpose flour
- 4 large eggs Room temperature
- 4 cups whole milk Room temperature
- 3/4 tsp kosher salt
- 12 tbsps Tallow (pure rendered beef fat) Substitute vegetable shortening, 12 tablespoons, 6 tablespoons (1/2 tablespoon for each muffin tin) of beef broth/stock, unsalted, use only with vegetable shortening.
Instructions
- Preheat oven to 450°F.Start by whisking the milk, Kosher salt, and eggs together. Slowly whisk in the flour until just combined. DO NOT overmix. The batter may be slightly lumpy, but that's fine. Allow the batter to rest at room temperature for 30 minutes or until the bubbles have mostly disappeared.If you're using vegetable shortening, add 1/2 tablespoon of unsalted beef broth/stock to each muffin cup holder.If you're using Tallow (rendered beef fat), eliminate both the beef stock and vegetable shortening.If you're using Tallow, add 1 tablespoon to each muffin tin. If you're using the second option, add 1 tablespoon of vegetable shortening plus 1/2 tablespoon of unsalted beef stock to each one of the muffin cup holders. Place the muffin pan into the oven until the oil is super hot and bubbly, 2 to 3 minutes. Remove the muffin tins from the oven, and carefully ladle in the batter. Fill each tin about 3/4 of the way full. Place the muffin pans back into the oven. Bake for 20 to 25 minutes or until golden brown and crisp. Remove the Yorkshire Puddings from the muffin tins as soon as you're able to handle them. You'll want to serve them while they're still nice and hot.There you have it, my Auntie Joyce's Yorkshire Pudding.
Notes
1) If you're using vegetable shortening, add 1/2 tablespoon of unsalted beef broth/stock to each muffin cup holder.
2) If you're using Tallow (rendered beef fat), eliminate both the beef stock and vegetable shortening.
3) If you're using Tallow, add 1 tablespoon to each muffin tin. If you're using the second option, add 1 tablespoon of vegetable shortening plus 1/2 tablespoon of unsalted beef stock to each one of the muffin cup holders. Place the muffin pan into the oven until the oil is super hot and bubbly, 2 to 3 minutes. Remove the muffin tins from the oven, and carefully ladle in the batter. Fill each tin about 3/4 of the way full. Place the muffin pans back into the oven. Bake for 20 to 25 minutes or until golden brown and crisp. Remove the Yorkshire Puddings from the muffin tins as soon as you're able to handle them. You'll want to serve them while they're still nice and hot.
