Yorkshire pudding

Understanding the mechanics of Yorkshire pudding batter guarantees success every time.

Ingredients

• 140g plain flour (about 1 cup / 4.9 oz)
• 4 large free-range eggs (measured by volume in a liquid measuring jug, roughly 200ml)
• 200ml whole milk (full-fat milk yields the best interior texture)
• ½ teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper (optional)
• Vegetable oil, sunflower oil, or beef drippings (about 1–2 teaspoons per muffin cup; avoid extra virgin olive oil or butter due to low smoke points)

Instructions

1. Sift the 140g plain flour into a large mixing bowl along with the ½ teaspoon of fine sea salt and optional black pepper. Make a well in the exact center of the flour mixture.
2. Crack the 4 large eggs into the central well. Add roughly 50ml of the whole milk. Using a balloon whisk, begin whisking the center, slowly pulling the surrounding flour into the wet mixture until a smooth, thick paste forms. Gradually pour in the remaining 150ml of milk while whisking constantly to eliminate any remaining lumps.
3. Pour the smooth batter through a fine-mesh sieve into a measuring jug for easy pouring. Cover the jug and let it rest at room temperature for at least 30 minutes, or chill in the refrigerator for up to 24 hours. If chilled, bring it back toward room temperature 10 minutes before baking.
4. Preheat your oven to 220°C (200°C fan / Gas Mark 7). Divide your chosen cooking fat (vegetable oil or beef dripping) evenly among the 12 cups of a standard muffin tin—roughly 1 to 2 teaspoons per cup. Place the tin on the top shelf of the oven for 10 to 12 minutes until the oil is smoking hot. Find Recipes
5. Carefully remove the hot muffin tin from the oven using dry oven mitts. Immediately pour the batter evenly into the 12 cups; the oil should sizzle upon contact. Quickly return the tin to the upper rack of the oven. Bake undisturbed for 20 to 25 minutes until the puddings have risen dramatically, turned deep golden brown, and feel crisp to the touch.
6. Golden Rule of Baking: Do not open the oven door during the first 20 minutes of baking. Introducing cool air breaks the steam chamber inside the oven and will cause the rising structures to collapse permanently.

Nutrition

Calories: 110 kcal — · Protein: 4.1 g 8% · Fat: 5.8 g 7% · Carbohydrates: 10.2 g 4% Dietary · Saturated Fat: 1.1 g 6% · Fiber: 0.4 g 1% · Sugar: 1.1 g — · Sodium: 125 mg 5%