British
Yorkshire Pudding
Tall Yorkshire puddings baked in hot beef dripping with crisp edges and hollow centers.
6 servings · 15 minutes prep · 25 minutes cook
Ingredients
Batter
- 4 large, room temperature
- 1 cup, room temperature
- 1 cup, spooned and leveled
- 3/4 tsp
- 1/3 cup, or neutral high-heat oil, divided
Directions
Rest the Batter
- Whisk egg, whole milk, all purpose flour, and fine salt until smooth and pourable.
- Rest the batter at room temperature for 60 minutes so the flour hydrates and the puddings rise evenly.
Heat the Fat and Bake
- Heat oven to 450°F. Add about 1 teaspoon beef dripping to each cup of a 12-cup muffin tin.
- Heat the tin in the oven for 8 to 10 minutes, until the fat is shimmering and nearly smoking.
- Working quickly, pour batter into the hot cups, filling each about halfway. Bake for 18 to 22 minutes without opening the oven, until tall, deeply browned, and crisp.
- Serve immediately while puffed and hot.
