Yorkshire Puddings
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Traditional Yorkshire puddings with a simple recipe involving flour, eggs, and milk, cooked with beef tallow for a crispy finish.
00:30:00 total
Serves 6
medium
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Ingredients
- plain flour - 1 cup (120 g)
- whole eggs - 1 cup (240 ml) (approximately 4–5 eggs)
- whole milk - 1 cup (240 ml)
- salt - 1 pinch (big pinch)
- beef tallow - 250 g (9 oz)
Instructions
- Prepare the batter: Combine equal volumes of flour, eggs, and milk in a large jug or bowl. Add a pinch of salt. Blend the mixture with a whisk or hand blender until smooth. Cover and place in the fridge to rest for at least 2 hours or overnight.
- Preheat the oven: Preheat your oven to 200°C (fan) / 220°C / gas mark 7 / 425°F.
- Prepare the baking tin: Add about 1 cm (⅜ inch) of beef tallow to each cavity of a muffin tin or oven-safe ramekin. Place in the oven and heat for 15–20 minutes, or until the tallow is just starting to smoke.
- Add the batter: Remove the batter from the fridge and give it a quick stir. Carefully remove the hot tin or ramekins from the oven. Pour the batter into the centre of each cavity, filling almost to the top of the hot tallow.
- Bake: Return the tin or ramekins to the oven and bake for 20–30 minutes. Avoid opening the oven door during baking. The puddings should rise significantly, becoming golden and crisp.
- Serve: Once baked, remove from the oven and carefully pour off any excess tallow. Transfer the puddings to a wire rack to cool slightly before serving while hot.
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