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. See notes.If you're using the second option, add 1 tablespoon of vegetable shortening and 1/2 tablespoon of unsalted beef stock to each muffin cup. Place the muffin pan into the oven until the oil is super hot and bubbly, 2-3 minutes. Remove the muffin tins from the oven and carefully ladle the batter. Fill each tin about 3/4 full. Place the muffin pans back into the oven.Bake for 20-25 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.
4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.