Yorkshire puddings

These Yorkshire Puddings are the quintessential British accompaniment to a roast dinner, known for their impressive rise and crispy exterior. Achieving that perfect puff is easy with this recipe, which emphasizes a well-chilled batter and screaming hot fat.

Yorkshire puddings

Ingredients:

Instructions:

1. Prepare Batter: In a small bowl with a pour spout (this will make filling the hot tin easier), mix together the flour and eggs. Then, stir in the milk. Whisk the mixture until just combined; a few small lumps are perfectly fine and even desirable.
2. Chill Batter: Refrigerate the batter for a minimum of 30 minutes, or ideally, up to overnight. Chilling the batter is crucial for achieving that signature rise.
3. Preheat Oven & Heat Fat: When you’re ready to bake, preheat your oven to 425°F (220°C). Add ½ teaspoon of lard or vegetable oil into each hole of a 12-count muffin tin. Place the muffin tin in the preheated oven for 10-12 minutes to get the fat smoking hot. This hot fat is essential for a good puff.
4. Season Batter & Fill Quickly: Remove the batter from the fridge and stir in the salt and pepper. Working as quickly as possible (to retain the heat in the tin and batter), carefully remove the hot muffin tin from the oven. Immediately pour the batter evenly into each hole, filling them about halfway. Return the pan to the oven as fast as you can.
5. Bake: Cook the puddings for 16-18 minutes, or until they are dramatically puffed up, golden brown, and crispy. Avoid opening the oven door during baking, especially during the first 10-15 minutes, as this can cause them to deflate.